In a blender or food processor, whirl almonds until very finely ground.
Add Swiss chard, onion, leeks, sorrel, mint, parsley, cilantro, dill, tarragon, eggs, flour, salt, and cayenne. Whirl until smoothly puréed. Pour into an oiled 8- or 9-inch square pan.
Bake in a 300° oven until center barely jiggles when gently shaken, about 30 minutes.
Cool and cut into 3/4- to 1-inch squares. Lift out with a wide spatula.
Nutritional analysis per piece.