This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo firstname.lastname@example.org with numerous contributions by others.
From _Jewish Cooking in America_ by Joan Nathan
Alfred A. Knopf, 1994 [ISBN 0-394-58405-8]
3/4 sticks ( = 3/4 cup) unsalted butter or margerine
3/4 cup sugar
5 eggs, separated
6 oz. bittersweet chocolate
6 oz. finely ground almonds or almond flour
pinch of salt
1) Cream butter and sugar, then mix in egg yolks
2) Melt chocolate over double boiler; cool and add to butter
mixture. Add almonds.
3) Beat egg whtes until stiff but not dry. Fold
Pour into a 9 inch by 9 inch square baking pan.
Bake in preheated 350 (F) oven for 45 minutes.
Cool and cut.