Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 20 minutes
- See Below
While it's chilling, blanch (if need be) 12 ounces (300 g) of almonds, then toast them lightly in the oven and chop them finely. Add to them 1 1/2 cups (300 g) sugar, a teaspoon of vanilla extract, the juice of a lemon, and a shot of anisette. Combine well. Finally, beat 3 egg white until they form very stiff peaks, and fold them into the almonds, being careful not to let them collapse.
Roll the dough out and use it to line a 10-inch pan. Fill the pan with the almond mixture, then reroll the leftover dough out and cut it into strips using a serrated pastry wheel, and lay the strips over the almond filling in a diamond pattern, pressing the strips firmly against the rim so they adhere.
Bake the tart in a preheated 360 F (180 C) oven for about 20 minutes, or until the dough is light golden and the filling has set. Do not let it overbrown. When it is done remove it from the oven, let it cool, and dust it with confectioner's sugar.