准备

制作Frangipane：

• 在食品加工机中，将杏仁和糖混合在一起，直到螺母磨碎。加入鸡蛋，蛋黄，黄油，朗姆酒和杏仁提取物；处理直到平滑混合。覆盖并冷藏馅料。

组装糕点

• 位置低三分之一的烤箱的架子;他at the oven to 375°F. Brush the bottom and sides of an 8-inch round, 2-inch deep cake pan with melted butter. Stack the phyllo sheets and halve them crosswise with a sharp knife to make 12×81/2-inch sheets. Keep them covered with plastic and then a damp towel. Brush one half sheet with the melted butter and ease it into the prepared pan, allowing the ends to extend up the sides of the pan. Sprinkle with about 2 tsp. of the chopped almonds. Brush another half sheet with butter and lay it over the first sheet perpendicular to the first sheet (so it forms a cross). Sprinkle with another 2 tsp. chopped almonds. Continue buttering, layering, and sprinkling, crisscrossing the sheets so they evenly cover the bottom and sides of the pan, using another nine half sheets of phyllo. Spoon the frangipane into the phyllo-lined pan, spreading evenly. Snip the edges of the phyllo to leave an even 1-1/2-inch border. Fold the border over the filling; brush the top of the phyllo with melted butter.
• 使用蛋糕盘作为指南，在六个phyllo半部表格中切下六个8英寸的回合。用融化的黄油慷慨地刷每一层，将圆形堆放在保鲜膜上。用一把锋利的削皮刀在中心切一个3/4英寸的圆圈，以使蒸汽在烘烤过程中逸出。在距离圆通风口1/2英寸处的顶层划分，并带有8个半圆形切割，风格风格。将堆栈转移到填充的顶部，轻轻拍打以密封（或在转移顶部后进行得分）。
• 烘烤30至40分钟，直到膨化和金色。从烤箱中取出pithiviers，冷却约10分钟，然后小心地将其从锅中取出，然后将其转移，向上排气到盘子。在温暖或室温下服务。