MACAROON ALMOND TORTE

Ingredients:

• 1 cup butter
• 1 1/2 cups powdered sugar
• 6 eggs, beaten separately
• 1/2 lb. almonds, blanched and grated
• 1 pint whipped cream
• 30 macaroons
• 18 lady fingers

Instructions:

1. Line the bottom of a springform pan with waxed paper.
2. Place ladyfingers close together around the sides of the pan, with rounded ends cut off.
3. Lay macaroons close together on the bottom, flat side down.
4. Cream butter and sugar, add beaten yolks, and beat well. Fold in nuts and beaten egg whites.
5. Spread 1/3 of this mixture over the macaroons, add another layer of macaroons, then the remaining mixture.
6. Place in the icebox for at least 24 hours.
7. To serve, transfer to a platter, cover with whipped cream, and decorate with coarse macaroon crumbs and candied cherries.