From Denver Post and "Mostly Martha"
Crust:
2 cups flour
1/2 cup powdered sugar
1 tsp almond extract
1/2 tsp salt (omit if using salted butter)
1 cup unsalted butter
Filling:
1 cup almonds or hazelnuts
1/2 cup almond paste
1/2 cup sugar
zest and juice of 1 lemon
3 eggs
1/2 cup cream
1 tsp almond extract
Directions:
Place flour, powdered sugar, extract and salt in a food processor. With the motor running, slowly drop in the butter about 1 TBS at a time. Process until a ball of dough forms on top of the bade. Remove from the processor and press into a greased 12-inch removable bottom flan pan. Bake in a 350-degree oven just until the crust sets, about 10 minutes. Set aside to cool.
Place almonds, almond paste and sugar in a food processor and process to grind the nuts. Stop the machine and add juice, zest, eggs, cream and extract. Process to blend well. Pour in the cooled crust and place ni a 350-degree oven.
Bake 20-25 minutes. Test for doneness by inserting and removing a knife - if it comes out clean, the filling is done. Serve warm or cold with whipped cream.
