1

Preheat oven to 350 degrees F.

2

In a food processor, whirl 2/3 cup of the toasted almonds, half at a time, stirring every 15 seconds, until very finely ground. Watch carefully; if processed too much, the nuts will turn to butter!

3

In a large bowl, beat butter and sugar until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. On low speed, thoroughly mix in flour and ground almonds.

4

Scrape mixture into a buttered 8 or 9" tart pan with a removeable bottom. Smooth surface of batter with a spatula. Arrange remaining whole toasted almonds on top (in a decorative manner).

5

Bake until center springs back (25-30 minutes). Cool on a wire rack. Remove pan sides.