Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Boiled potatoes |
| ¼ pounds | Butter, melted |
| ¾ pounds | Sugar |
| 3 xes | Almonds, pounded |
| 1 tablespoon | Orange extract |
| 6 xes | Eggs* |
| 4 fluid ounce | Whiskey |
Mash the potatoes until lump-free. Separate the yolks and whites of the eggs and beat separately; the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, fold in the egg whites. Have ready a greased and floured cake pan with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375F for 40-45 minutes.