Pine Nut Torte
|Pine nuts/Slivered almonds||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||3⁄8 Pound (3/4 Cup, At Room Temperature)|
|Powdered sugar||1 1⁄2 Cup (24 tbs) (Plus 2 Tablespoons For Dusting)|
|All purpose flour||1 2⁄3 Cup (26.67 tbs)|
|Ricotta sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Serving)|
|Spiked cherries/Orange slices, peel and membrane removed||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Serving)|
Place nuts in a 9-inch pie or cake pan.
Bake in a 350° oven until golden, about 10 minutes; shake pan occasionally.
In a bowl, beat the butter and 1 1/2 cups sugar until creamy.
Add the eggs, 1 at a time, beating well at each addition.
Mix in vanilla.
Add flour; mix until blended.
Stir in the nuts.
Spread batter into a buttered and floured 11-inch tart pan with removable rim.
Bake torte in a 350° oven until pale gold, 30 to 35 minutes.
Remove from oven and dust top generously with powdered sugar.
Cool in the pan on a rack.
If made ahead, cool, cover, and store airtight up until the next day.
Remove pan rim; cut torte into wedges.
Offer ricotta sauce and spiked cherries to spoon over each serving.