Pinecone Cakes

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Martha Stewart


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10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, plus more for pans

1 cup whole, blanched almonds (5 ounces)

1 1/2 cups sugar

1 cup all-purpose flour

2 tablespoons dark rum

2 teaspoons pure vanilla extract

8 large egg whites, room temperature

Pinch of salt

Chocolate Frosting for Pinecone Cake

6 cups sliced almonds (1 1/2 pounds)

Confectioners’ sugar, for dusting (optional)

Chocolate shavings, for garnish (optional)

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