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Ground Almond Torte

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  Whole blanched almonds 1 Cup (16 tbs)
  Butter/Margarine 3⁄4 Cup (12 tbs) (At Room Temperature, 1/4 Pound Plus 1/4 Cup)
  Sugar 3⁄4 Cup (12 tbs)
  Eggs 2 Large
  Vanilla 1⁄2 Teaspoon
  Almond extract 1⁄4 Teaspoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Whipped cream 1 Tablespoon

Spread almonds in a 9-inch pie pan.
Bake in a 350° oven, shaking pan occasionally, until almonds are fragrant and golden inside (about 10 minutes; break a nut to test).
Let cool slightly.
In a food processor, whirl 1/2 cup of the almonds until very finely ground, watching carefully to prevent almonds from turning to paste.
Set ground almonds and remaining whole almonds aside.
In a large bowl, beat butter and sugar with an electric mixer until creamy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla and almond extract.
With mixer on low speed, gradually blend in flour and ground almonds.
Scrape batter into a buttered 8- or 9-inch tart or cake pan with a removable rim; smooth surface of batter with a spatula.
Arrange remaining whole almonds in a neat pattern on top.
Bake in a 350° oven until center of cake springs back when gently touched (25 to 30 minutes).
Let cool in pan on a rack for 10 minutes.
Remove pan rim.

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