Almond-Macaroon Torte with Chocolate Frosting and Orange Compote

Ingredients for orange syrup:
1 cup sugar
1 cup water
peel of 1 large orange, removed in strips with vegetable peeler

Ingredients for almond macaroons:
nonstick vegetable oil spray
2 1/2 cups slivered almonds
1 cup plus 3 T sugar
2 large pinches of coarse kosher salt
2 vanilla beans, split lengthwise
6 large egg whites

Ingredients for frosting and compote:
20 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1 cup sliced almonds, toasted
2 large oranges, all peel and white pith cut off

Preparing the orange syrup:
Combine sugar, 1 cup water, and orange peel strips in medium saucepan. Stir over medium heat until sugar dissolves and syrup comes to boil. Reduce heat to medium-low and simmer 1 minute.

This can be made 2 days ahead. Cover and chill syrup with peel strips.

Preparing the almond macaroons:
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325 degrees F. Draw two 12x4-inch rectangles, spacing 2 inches apart, on each of 2 sheets of parchment paper (4 rectangles total). Turn over each parchment sheet onto large rimmed baking sheet (rectangles will show through). Spray parchment with nonstick spray.

Place slivered almonds, 1 cup sugar, and coarse salt in processor. Scrape in seeds from vanilla bean halves. Blend until nuts are finely ground. Using electric mixer, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold nut mixture into egg whites. Spread 1/4 of macaroon batter evenly within each rectangle, filling completely.

Bake macaroon layers until golden and almost firm to touch in center, reversing sheets after 20 minutes, 35 to 40 minutes total. Cool on sheets.

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Preparing the frosting and compote:
Place 10 tablespoons orange syrup in large saucepan and bring to simmer over medium-low heat (reserve remaining syrup). Add chocolate to saucepan and stir until chocolate is melted and smooth. Remove from heat. Cool until frosting begins to thicken, stirring often, 20 to 30 minutes.

Place 1 macaroon layer on long platter. Spread 1/2 cup frosting evenly over. Top with another macaroon layer. Spread 1/2 cup frosting evenly over. Repeat 1 more time. Top with last macaroon layer, flat side up. Spread remaining frosting over top and sides of torte. Press sliced almonds onto sides of torte.

This can be made 1 day ahead. Cover with foil tent; store at room temperature. Cover remaining syrup; chill.

Thinly slice whole oranges crosswise into rounds. Cut slices into quarters and place in remaining reserved syrup for compote. Slice torte; place on plates. Spoon orange compote alongside.

Note: Be careful not to add the chocolate if the orange syrup is boiling hot. Bring the orange syrup just to a simmer, remove the syrup from the heat before adding chocolate, then add the chocolate all at once and whisk until melted and smooth. If the chocolate seizes up or thickens too quickly, add more syrup by tablespoonfuls until smooth, then cool just until frosting is thick enough to spread.