1. Here are the products:

2. Beat butter to cream - white condition (no photo), then add the powdered sugar, ground almonds. For those who have no opportunity to buy ground almonds (I count myself into this category because we have a small bag costs tons of money, and can only find 1 in the store), I propose to do the following: pour almonds with boiling water, leave then drain the water and remove the skin. Then dry it with a paper towel (you can, of course, be dried in the oven, but this is a long process, so you should not bother). Then who have a blender, grind until smooth. I have a big processor, so I rubbed on a fine grater, like a salad of carrots. And then together with the icing sugar brought to a homogeneous state in a coffee grinder. The yolks also need finely-finely grate. This greatly affects the structure of the cake. For consistency, I spoon it all (along with cinnamon) wipe through a colander. It is the best mass.

3. Now mix this mixture with butter, add the cognac (recipe rum, but I'm sure it really matters)

4. Sift flour together with baking powder (flour generally always suggest to sift through, this removes the excess solid particles, flour saturated with oxygen, as a result, the cakes more airy), gradually add it to butter mixture.

5. The dough is kneaded until then, until the mixture becomes homogeneous and smooth. Just warning you! It will be VERY soft. It will be hard to keep up with the hands, so when we will have to form a ball, the table will need to flour them.

6. From a given amount of dough (500 gr) will be 3 layer with a diameter of 22 cm Divide the dough into 3 balls (I have scales at 166 grams each), wrap each in plastic wrap and put in fridge. It all depends on its temperature. The recipe States: "at least 4 hours". But my temperature is 2 degrees, so 4 hours for me, I'm waiting for the moment when the ball of dough you can easily roll it out without fear that it will be too soft.

7. Important: each of the cakes do separately, i.e. got 1 ball, unrolled, put in to bake, got the second out of the refrigerator, repeat the same manipulations. The dough melts quickly. Uncomfortable to work. Now about the subtleties (also not photographed, but will try to describe in maximum detail). Before rolling out the dough I take the bottom of a split form (21 cm), outline on parchment from the reverse side with a pencil a circle shape and roll the dough already on it (prisypaya flour slowly). First, I "distribute" the dough with your hands, it's still more gentle than the rolling pin, then cover with cling film and rolled under it (easy to do with the other test, which may stick to the hands). By the way, you need to pay attention: through trial and error I have found that the cake that I cut exactly in form, after baking, becomes a 5 mm longer than the form itself. Crop problems, of course not, but since the dough is very fragile, the cake may break. So I always barely make the cake smaller. This time, he still is more work, so I'll be gentle with the knife indent clipped, inching around the perimeter. The cake makes about 4 millimeters (plus or minus a millimetre). Pinned the cake with a fork in diameter. A prescription is required else leave in the refrigerator for 30 minutes. But honestly, I don't know how this will affect the baking. I immediately put it in the oven.

8. Bake at 180 degrees for approximately 15 minutes. Here, too, is important. Ovens are all different, the exact time I say. Even when she baked that look exactly like the cake baked through. The dough won't do always the same thickness. You need to look at the color. The cake is supposed to be sandy-brownish color. Even maybe a little lighter than mine. When baking, you can safely open the oven and try the dough for readiness.

9. PS this time I have something confused and bought salted butter instead of regular. It was discovered only when I tried the dough. But I'm not confused, I added ground ginger and baked wonderful pezeshki. The neighbor was eating for both cheeks. So we can safely use this dough for biscuits. However, its thickness will be more. That's, like, all. These cakes I use for chocolate cake "Mozart", a link to it below.