1/2 cup butter
2 cups all-purpose flour
2 tablespoons granulated sugar
2 egg yolks
2 tablespoons water

Blend butter into flour and sugar. Add egg yolks and water, and mix well. Chill thoroughly. Roll out dough and line a greased 9-inch springform pan. Reserve a small quantity of dough for strips for the top.

Filling
1 pound almonds, blanched and grated
1 pound confectioners' sugar
1/2 teaspoon salt
Juice of 2 lemons
8 egg whites

Preheat oven to 325 degrees F.

Heat almonds, sugar, salt and lemon juice in a double boiler, stirring until well blended. Cool. Add the stiffly beaten egg whites. Put the mixture on the dough. Place strips of crust over the top. Bake one hour. Dust with confectioners' sugar and decorate with candied cherries.