Source: Marlene Koch, Eat What You Love: More than 300 Incredible Recipes Low in Sugar, Fat and Calories

Ground almonds give this torte a luscious, nutty macaroon flavor.

Servings

1.75 cup sliced almonds , divided
0.5 cup confectioners sugar , divided
4 egg whites
0.25 tsp salt
0.5 tsp almond extract
0.5 cup SPLENDA® No Calorie Sweetener, granulated

1 Preheat oven to 325 degrees.
2 Cut a piece of wax paper or parchment paper to fit the bottom of an 8-inch round cake pan. Coat the pan with nonstick baking spray and place the prepared paper on the bottom of the pan. Spray again (on top of the paper) and sprinkle evenly with 1/4 cup of the almonds.
3 Place the remaining almonds, 1/4 cup of the confectioners sugar, and Splenda into the bowl of a food processor. Process until nuts are finely grounded, set aside.
4 In a medium bowl, using an electric mixer, beat egg whites with salt until soft peaks form. Gradually add remaining 1/4 cup of confectioners sugar until stiff glossy peaks form. Add almond extract.
5 With a large spatula, gently fold in the ground almond mixture. Evenly spread the batter into the prepared pan.
6 Bake for 30-35 minutes until golden brown and firm in the center.
7 Cool slightly before inverting cake onto serving plate and removing the wax or parchment paper.