Cake
1/4 cup blanched slivered almonds
3/4 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
6 tablespoons sour cream
1/2 teaspoon grated lemon peel
1/4 teaspoon almond extract

Vanilla Cream
1 8-ounce container crème fraîche or sour cream
2 tablespoons powdered sugar
1 1/4 teaspoons vanilla extract

Pineapple
1 4 1/2-pound pineapple, peeled, quartered lengthwise, cored
1/3 cup (packed) dark brown sugar
1/3 cup (or more) pineapple juice
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
almond, cake, pineapple

Crust
1 1/2 cups all purpose flour
1/3 cup whole almonds, toasted
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup powdered sugar
1 large egg

Filling
2 ounces crumbled almond paste (about 3 packed tablespoons)
6 tablespoons sugar, divided
3 1/2 tablespoons unsalted butter, room temperature
1 large egg
3 tablespoons cake flour
9 medium apricots (about 22 ounces), pitted, quartered
20 cherries, pitted, halved
almond, apricot, cherry

3 cups slivered almonds, toasted 1 1/4 cups powdered sugar 3 large egg whites

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3 tablespoons amaretto liqueur
1 teaspoon vanilla extract
almond, crunch, cookies