Rose Levy Beranbaums Gâteau Breton

Ingredients

• 1/2 cup blanched sliced almonds
• 3/4 cup superfine sugar, divided
• 1/4 teaspoon salt
• 2 sticks plus 2 tablespoons unsalted butter, preferably high fat (or high-quality lightly salted butter), 65° to 75°F
• about 4 large egg yolks, at room temperature
• 1 tablespoon kirsch, dark rum, or water
• 1 1/4 teaspoons pure vanilla extract
• 2 cups (sifted into the cup and leveled off) plus 3 tablespoons bleached all-purpose flour
• 1 whole egg, lightly beaten

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