400g almond paste
225g butter 65-70 degrees
6 eggs room temperature
90g flour AP
100g almond soaker
Place almond paste, sucrose, and honey in the bowl of a kitchen aid. Mix on speed 2 for 2 minutes, until the almond paste is broken up by the sugar. Add the butter, and cream on speed 10 for 5 minutes. After 5 minutes, scrape the sides and paddle down.
Add the eggs, 2 at a time, mixing for 1 minute between each addition, and scraping the sides of the bowl and the paddle down after each addition.
When all the eggs have been added, add the amaretto and mix on speed 8 for 1 minute.
Add the flour and salt, and mix on low until even.
Transfer the batter to a parchment lined half sheet pan, and spread with the large offset spatula until even. Bake at 325 for 10 turn 10
When done baking, remove the cake from the oven, and immediately brush the almond soaker over the cake evenly. Transfer to the speed rack to cool.
When cool, remove the brown top and bottom crust, and break into small crumbs.
300g cardamom syrup
Place cardamom syrup and amaretto in a deli, and stir to combine.
Formulation courtesy of The Pastry Department