Pour hot water over the almonds to cover and let them soak at least six hours; skin them.

Pre-heat the oven to 325 degrees F.

Butter a 9" springform pan generously; cut a piece of parchment to fit the bottom; lay it in the bottom, press, and turn so that the parchment is buttered on both sides; lightly flour the pan.

Chop the nuts roughly, then grind them a little at a time; to qoute Ms. Kennedy, "they should be neither too coarse not too fine.".

Beat the egg whites until fluffy; add the salt and continue beating until they are stiff.

Add the yolks one by one and continue beating until incorporated.

Mix the dry ingredients together and, beating at low speed, gradually add them to the egg mixture.

Add the brandy and almond extract, mix well and pour into the prepared pan.

Bake for 1 and 1/4 hours in the middle of the oven.

Let the cake get cold before removing it from the pan.

This moist, textured cake keeps almost indefinitely if stored in a cool dry place--preferably not the refrigerator.