almond macaroon torte with chocolate frosting

INGREDIENTS

• Nonstick vegetable oil spray
• 2 1/2 cups (10.5 ounces or 300 grams) slivered almonds (or an equivalent weight of blanched, sliced or already ground almonds)
• 1 cup (196 grams) plus 3 tablespoons (37 grams) sugar
• 2 large pinches kosher salt
• 2 teaspoons vanilla extract or 1 vanilla bean, split lengthwise
• 6 large egg whites
• 1/2 cup water
• 1/2 cup sugar
• Flavoring of your choice, such as 1/2 teaspoon orange oil or extract, 1/2 teaspoon vanilla, almond or other extract
• 20 ounces semi-sweet chocolate (61% or less is recommended, I think it would also be great with 72%, a nice bitter contrast to the sweet macaroons), chopped or chocolate chips
• 1 cup sliced almonds, toasted (at 350 degrees for 7 to 9 minutes on a tray, stirring once or twice)