4 cups sliced blanched almonds or blanched slivered almonds (blanching is the process of submerging the food in hot water and allowing it to cook momentarily)
3 cups confectioners sugar
1/4 teaspoon salt
6 large egg whites
2 teaspoons vanilla
6 tablespoons granulated sugarMascarpone Layer Ingredients
2 cups mascarpone cheese
1 3/4 cups heavy whipping cream
1/4 cup Disaronno Amaretto
1/4 cup sugar
1 tsp vanilla
1 cup slivered and toasted almonds
Take a piece of parchment paper and trace the bottom of an 8 inch cake pan, repeat this two more time for a total of three 8-inch circles. (If you prefer thinner layers, create four circles and decrease the cooking time by 5 minutes. I personally prefer four thin, crispy layers.)
Stir the egg mixture into the almond paste and fold together. So not mix or the beautiful body of the eggs will be destroyed. Smooth this mixture onto the two rounds you created on the parchment paper and smooth the top. Allow this mixture to stand at room temperature for 30 minutes until it seems to have dried a bit. There will be a bit of a crust, do not worry, this is normal.
Preheat the oven to 300 degrees F. Bake for 12 minutes then switch the two racks and bake for an additional 12-15 minutes until the edges are golden brown and they are crisp. Turn the oven off and allow the almond cake/macaroons to sit in the oven for 10 minutes then remove and let cool on wire racks for an hour.
Mascarpone Layer Directions
Place one of the cakes/macaroons on the bottom of a serving tray and top with 1/3 of the mascarpone cheese mixture and continue the layers as such until there is just mascarpone on top.