| 1 | Calories per serving: number of servings: 0 fat grams per serving: : approx. cook time: 0:45 cholesterol per serving: marks: |
| 2 | *directions* |
| 3 | place wafers, chocolate chips and almonds in blender or food processor container. |
| 4 | Cover and blend at medium speed until ingredients are finely ground and evenly combined. |
| 5 | Set aside. |
| 6 | In large mixing bowl, at high speed, beat egg whites with cream of tartar until stuff but not dry, just until whites no longer slip when bowl is tilted. |
| 7 | Set aside. |
| 8 | In small mixing bowl, at medium speed, beat together butter and sugar until light and fluffy. |
| 9 | Beat in egg yolks until well blended. |
| 10 | Gradually beat in reserved wafter mixture, flour and flavoring until thoroughly combined. |
| 11 | Gently fold in about 1 cup of the reserved beaten whites. |
| 12 | Gently but thoroughly, fold yolk mixture into remaining beaten whites. |
| 13 | Pour into greased 9x13-in springform pan. |
| 14 | Bake in preheated 350°F oven until knife inserted near the center comes out clean, about 45 minutes. |
| 15 | Cool on wire rack. |
| 16 | Remove rim of pan. |
| 17 | Dust top of cake with confectioner"s sugar, if desired. |
