Truly, this almond torte, made almost entirely in the food processor, is one of the simplest and most delicious desserts you could ever prepare.
Total Time
1hr 35min
4.5
2 Ratings
Author: Alexandra's Kitchen
Servings:
8
Ingredients
•
1 1/4
cups
Granulated Sugar
•
3/4
cup
Almond Paste
, softened
•
1
cup
Unsalted Butter
•
1
tsp
Vanilla Extract
•
1/8
tsp
Almond Extract
(optional)
•
6
Eggland's Best Classic Eggs
, room temperature
•
1
cup
All-Purpose Flour
•
1
tsp
Baking Powder
•
1/4
tsp
Salt
•
to taste
Powdered Confectioners Sugar
Cooking Instructions
1.
Preheat the oven to 325 degrees F (160 degrees C).
2.
Beat the Granulated Sugar (1 1/4 cups) with the Almond Paste (3/4 cup) until the almond paste is in fine pieces. Or, better, pulverize it in a food processor.
3.
Beat in the Unsalted Butter (1 cup), Vanilla Extract (1 tsp) and Almond Extract (1/8 tsp) if using, then cream the mixture until it is light and fluffy.
4.
Beat in the Eggland's Best Classic Eggs (6), one at a time, beating well after each addition so the eggs are thoroughly mixed in.
5.
Mix the All-Purpose Flour (1 cup), Baking Powder (1 tsp), and Salt (1/4 tsp), and beat in just until thoroughly blended.
6.
Butter a 9-inch springform pan and turn the batter into it, smoothing the top evenly. Bake for 1 to 1¼ hours (mine baked for 1¼ hours) or until a toothpick inserted in the center comes out clean and the center feels springy when you push it gently.
7.
Let cool for about 20 minutes before releasing the sides of the springform pan. Add Powdered Confectioners Sugar (to taste), if preferred.
Nutrition Per Serving
CALORIES
542
FAT
32.6 g
PROTEIN
8.3 g
CARBS
54.4 g
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