Rye Bread Torte No. 3

• 9 oz. almonds, grated and unblanched
• 1 oz. bitter almonds, blanched and grated
• ¾

Stir in yolks of eggs until thick and lemon colored, add sugar gradually and continue beating; add almonds, rind and juice of lemon. Add bread and spices and the whites of 12 eggs, beaten stiff and dry.

Bake in a moderate oven one hour or over. Remove from oven. Next day, if desired, sprinkle 2 tablespoons</