1 1/3 cups finely chopped almonds
2 cups butter, melted
1 1/2 cups fresh lemon juice in a blender bowl
2 eggs
6 distinct ounces almonds
1 carrot, diced
1 cup peeled, cored and diced
2 fresh red onions
4 tablespoons brandy (optional)
1 cup packed light brown sugar
4 teaspoons vanilla extract
Butterfly the layers counter-clockwise onto a large cookie sheet.
In a small saucepan, heat 1 teaspoon butter, then lemon juice. Add eggs and sprinkle evenly over quesadillas. Mix together brown sugar, brandy and vanilla.
Bake in preheated 375 degrees F oven for 2 to 4 minutes, or until toothpick inserted into center comes out clean. Serve warm.