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    Delicioso!: The Regional Cooking of Spain Spain might seem like neighboring suburbs thanks to this author's wonderful culinary introduction to each of Spain's seven regions. Sidebars delight and inform about such topics as the saltiness of salt cod, the anonymity of Spanish sherry wine vinegar, the diversity of gazpacho, and the versatility of the tortilla-cum-potato omelet. Readers will find more than 400 simple but authentic dishes to re-create.

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      RECIPE TITLE "Galician Almond Torte (Torta de Almendras Santiago)" Author: Monica

    yields10/12 people time --difficultydifficult


    • 1 lb (450 g) blanched, skinless almonds, or almond powder
    • 1 Tbs (150 ml) butter
    • 2 cups (500 ml) sugar
    • 6 eggs
    • 1+1/4 cups (375 ml) all-purpose flour
    • Juice and grated zest of 1 lemon
    • Powdered (confectioner's) sugar


    1. Toast the almonds in a preheated 350F (180C) oven until light golden rown. Process in a food processor until finely ground.
    2. Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time.
    3. Add the flour, ground almonds, and lemon zest and stir just until mixed. Pour into a greased and floured spring-form pan and bake at 350F (180C) until a knife blade inserted in the center comes out clean, about 1 hour.
    4. Cool for 15 minutes, then pour the lemon juice over the surface.
    5. Remove from the pan and cool on a rack. Dust with powdered sugar before serving.


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