Almond-Macaroon Torte with Chocolate Frosting and Orange Compote

Ingredients

• 1 cup almonds toasted sliced
• 20 ounces bittersweet chocolate 61% chopped (do not exceed cacao)
• 2 large pinches kosher salt 
• 6 large egg whites 
• 1 strips orange zest with vegetable peeler
• 2 large cranberry-orange relish white
• 2.5 cups slivered almonds 
• 1 cup sugar 
• 2  vanilla pod split
• 1 cup water 

Equipment

• bowl
• oven
• hand mixer
• aluminum foil

Directions

1. Combine sugar, 1 cupwater, and orange peel strips in mediumsaucepan. Stir over medium heat until sugardissolves and syrup comes to boil. Reduceheat to medium-low and simmer 1 minute.DO AHEAD: Can be made 2 days ahead. Coverand chill syrup with peel strips.
2. Position 1 rack in top third and 1 rack in bottomthird of oven and preheat to 325°F. Drawtwo 12 x 4-inch rectangles, spacing 2 inchesapart, on each of 2 sheets of parchmentpaper (4 rectangles total). Turn over eachparchment sheet onto large rimmed bakingsheet (rectangles will show through). Sprayparchment with nonstick spray.
3. Place slivered almonds, 1 cup sugar,and coarse salt in processor. Scrape in seedsfrom vanilla bean halves. Blend until nutsare finely ground. Using electric mixer, beategg whites in large bowl until soft peaksform.
4. Add remaining 3 tablespoons sugar,1 tablespoon at a time, and beat until stiffbut not dry. Fold nut mixture into eggwhites.
5. Spread 1/4 of macaroon batter evenlywithin each rectangle, filling completely.
6. Bake macaroon layers until golden andalmost firm to touch in center, reversingsheets after 20 minutes, 35 to 40 minutestotal. Cool on sheets.
7. Place 10 tablespoons orange syrup in large saucepanand bring to simmer over medium-low heat(reserve remaining syrup).
8. Add chocolate tosaucepan and stir until chocolate is meltedand smooth.
9. Remove from heat. Cool untilfrosting begins to thicken, stirring often,20 to 30 minutes.
10. Place 1 macaroon layer on long platter.
11. Spread 1/2 cup frosting evenly over. Topwith another macaroon layer.
12. Spread 1/2 cupfrosting evenly over. Repeat 1 more time.Top with last macaroon layer, flat side up.
13. Spread remaining frosting over top andsides of torte. Press sliced almonds ontosides of torte. DO AHEAD: Can be made 1 dayahead. Cover with foil tent; store at roomtemperature. Cover remaining syrup; chill.
14. Thinly slice whole oranges crosswiseinto rounds.
15. Cut slices into quarters andplace in remaining reserved syrup forcompote. Slice torte; place on plates. Spoonorange compote alongside.
16. Per serving: 553.3 kcal calories,
17. 6 % calories from fat, 33.6 g fat,
18. Bon Appétit