Almond Macaroon Torte w/ Chocolate Frosting (GF!)

** Recipe from smitten kitchen **

Almond macaroons

* Nonstick vegetable oil spray

* 2 1/2 c. slivered almonds (or an = weight of blanched, sliced or ground almonds)
* 1 c. plus 3 Tbl. sugar
* 2 large pinches kosher salt
* 2 tsp. vanilla extract or 1 vanilla bean, split lengthwise
* 6 large egg whites

Frosting and assembly

* 1/2 c. water

* 1/2 c. sugar

* 1/2 tsp. flavoring of your choice, (vanilla, almond or other extract)

* 20 oz. semi-sweet chocolate (61% or less is recommended) chopped/chocolate chips * 1 c. sliced almonds, toasted (at 350 for 7 -9 min. on a tray, stirring once or twice)

Make macaroons: Position an oven rack in the top & lower third of oven and preheat to 325. Draw two 12 x 4" rectangles, spacing 2" apart on a piece of parchment paper, then two more of the same size on a second sheet. In total, you’ll use 2 sheets of parchment paper and draw 4 rectangles. Turn each sheet of parchment over (so your ink or pencil lines don’t seep into the macaroon) & spray with nonstick spray [but first see Note below about the necessity of this] . Place almonds, 1 c. sugar & coarse salt in a food processor (you can skip the food processor, however, if you use an equivalent weight of almond meal or ground almonds, just mixing the ingredients in a bowl) with vanilla bean seeds, if using (you’ll add liquid extract in a bit) and blend until finely ground. Using electric mixer, beat egg whites in large, dry bowl with clean beaters (or a whisk attachment) until soft peaks form. Drizzle in vanilla extract (if using), then slowly add remaining 3 Tbl. sugar. Beat until stiff but not dry. Fold nut mixture into egg whites. Spread 1/4 of macaroon batter evenly within each rectangle, filling completely. Bake macaroon layers until golden & almost firm to the touch in the center, reversing sheets halfway through — takes about 23 min. Check in on yours at 23 min. and then every 5 min. thereafter if they’re not done yet. Cool macaroons on their sheets on a cooling rack.

Make frosting: Simmer 1/2 c. of water & sugar in a med. saucepan until sugar dissolves. Measure 10 Tbl. from this & either discard the rest or save it for another use. Put the 10 Tbl. syrup back in the saucepan & add flavoring of your choice. Bring the syrup back to a boil & add chocolate to saucepan. Remove from heat and let sit for one min, then stir the chocolate until smooth. This should yield a med-thick frosting, good for spreading. If yours is on the thin side, you can let it cool for 5-10 min. until it is a good spreading consistency.

Assemble torte If needed due to spreading, carefully trim your macaroon layers back to their intended rectangular sizes — a sharp knife lightly coated with oil works great!

Place one macaroon layer on a long platter. Spread 1/2 c. frosting evenly over. Top with another macaroon layer. Spread 1/2 c. frosting evenly over. Repeat 1 more time then top with last macaroon layer, flat side up. Spread remaining frosting over top and sides of torte. Press sliced almonds onto sides of torte.

Do ahead: Can be made one to two days ahead. Cover with foil tent. Store at room temperature.