Set oven to 350F. Toast almond halves for 5 minutes ,then turn and toast for 3 to 5 minutes more or until light brown. Set almonds aside until final assembly. Reduce oven heat to 325F.

Line 2 cake tins (9" diam.) with Alum. foil and butter thoroughly.

Combine ground nuts,flour, sugar; sift together 3 times.Beat egg whites together with cream of tarter until stiff but not too dry. Gently fold in dry ingredients until just blended. Carefully divide the batter between the 2 pans.(You can make the cakes slightly heart-shaped, if you wish) Bake for about 30 minutes;then turn off oven and leave the cakes in the oven for 20 minutes.Remove from oven and cool on racks for 45 min. or until completely cold. Remove foil.

FILLING: Beat the egg yolks about 2 minutes with your mixer. Add 1 tsp. Amoretto and stir in. Combine the sugar and cornstarch. Scald the cream and add the sugar-cornstarch mix, stirring constantly until the sugar is dissolved.Do not boil. Carefully add the cream mix to the egg yolk mix, stirring constantly. Put all in the top of a double boiler over just simmering water and ,stirring constantly, cook for about 10 to 15 minutes or until mixture thickens and cooks but does not boil.The mixture will thicken to a pudding consistancy.

*INGREDIENTS*

*DIRECTIONS*

Remove from heat and let cool for 15 minutes. Add the rest of the Amoretto and blend. Refrigerate until very cold and thick enough to use as a filling or frosting. About 1 hour before serving, spread part of the custard on the bottom cake layer. Let some soak in and add a little more. Add the top layer and frost with some of the custard, enough to give it a good glaze. Sprinkle the toasted almonds over decoratively. You may have more filling than you need. Serve extra in a side dish .Keep in the refrigerator until serving time.

Serves 8 to 10.

NOTE : To make it an Alexander Torte,cook cake in heart-shaped pans. The rest is the same.