- Preheat the oven to 180°C (350°F). Blend the almonds and brown sugar in a food processor until finely ground. Pour into a bowl, add the flour, and combine thoroughly. Incorporate the butter until a moist batter is obtained.
- Press into a 23-cm (9") pie plate. Bake for 20 minutes. Place on a rack and let cool.
- Heat the cream in a double boiler. Add the chocolate and stir until the melted. Remove from the heat. Add the orange liqueur and let cool for 30 minutes.
- Spread the marmalade on the pie crust, then add the chocolate mixture. Cover and refrigerate for 2 hours. Garnish with slices of candied orange.
Suggestion for accompaniment : Serve with vanilla ice cream