1 cup (4 ounces) blanched almonds
2 1/2 tablespoon granulated sugar
3 1/2 tablespoons pastry or cake flour
5 tablespoons cold unsalted butter, cut into small pieces
2 whole eggs
1 egg yolk
1 cup plus 2 1/2 tablespoons (packed) brown sugar
1/2 cup all purpose flour
1/2 teaspoon baking powder
1 cup (4 ounces) hazelnuts (filberts), coarsely chopped
3/4 cups (3 1/2 ounces) walnuts, coarsely chopped
1 cup unsweetened shredded coconut (available in health food stores)
confectioners' sugar, for garnish

Directions:
Preheat the oven to 350°F. In a food processor, grind the almonds with the granulated sugar. Add the pastry flour and process to blend. Add the butter and turn the machine quickly on and off until the mixture resembles coarse meal.

Press the almond butter mixture into the bottom and one-third up the sides of an ungreased 9 inch cake pan. In a mixer bowl, beat the whole eggs, egg yolk and brown sugar until fluffy, 4 to 5 minutes.

Combine the flour and the baking powder and blend into the egg sugar mixture. Fold in the hazelnuts, walnuts and coconut. Pour the filling into the crust. Bake in the center of the oven for about 40 minutes, or until slightly soft in the center and dry 1 inch from the edge when tested with a cake tester. Remove from the oven and let cool in the pan on a rack.

Run a sharp knife around the edge of the cake pan. Invert the cake onto a plate. Invert again onto a serving plate and dust with confectioners' sugar.

Makes 10 servings.

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