Preheat the oven to 180º Celsius (256º Fahrenheith).
With a food processor or blender grind half of the almonds in fine grained (almost like almond flour) and set aside.
Grind the other half of the flour in coarse grain, almost like “crocanti almonds” (see pictures).
Mix both texture almonds and toast lightly, until soft golden brown in the oven, about 5-7 minutes. This step can be skipped if you buy almond flour or already toasted almonds.
Let the toasted almonds cool for 20 minutes.
Mix all the ingredients by hand or with a whisk: ground almonds, soft butter, eggs, cinnamon, a pinch of salt, lemon zest and cognac.
Prepare with baking paper and/or grease a round shape mold (similar to a pie pan)of about 20-25 cm in diameter.
Bake for 30 to 40 minutes, depending on your oven, until the surface is toasted and the inside is juicy.
Let the Spanish Almond Cake cool for at least one hour.
Decorate with powdered sugar and St Jame’s Cross and enjoy your moist, gluten-free homemade Tarta de Santiago!
We can serve this Spanish Cake with Whipped cream, coffee liqueur (typical in Galicia), Irish Cream or by itself.