Instructions: Remove the butter from the refrigerator at least 2 hours before beginning the preparation. Plunge the almonds in boiling water, drain and toast them for a few minutes in a moderate oven, then reduce them to a power in a blender. Beat 4 egg yolks in a bowl (set aside the whites), along with 2/3 cup of sugar. When the sugar and yolks are well blended, beat in the powdered almonds, coffee, lemon peel and Sambuca. Beat the egg whites until they are stiff and fold them into the mixture.

Preheat the oven to 3750 F. Prepare a dough by working the remaining butter into the flour, along with 1/3 cup of sugar, 1 egg and a pinch of salt. Butter a pie pan and line it with the dough, making sure that it overlaps the rim. Grate the chocolate over the pie dough, then pour in the mixture. Fold the dough back over the filling to make a border.

Bake the pie in a 3750 F. oven for 40 minutes. Remove from the oven and let the pie cool before serving it

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