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Almond Praline for Genoise Torte


Use this recipe to make our Genoise Torte with Chocolate- and Praline-Caramel Mousses.

  • Yield: Makes about 2/3 cup

Photography: Steve Baxter

Source: Martha Stewart Living, October 2005


  • Vegetable oil, cooking spray
  • 1/2 cup sugar
  • 1/3 cup sliced blanched almonds
  • 1/4 teaspoon salt


  1. Spray a rimmed baking sheet with cooking spray; set aside. Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat. Swirl pan to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until sugar turns light amber, about 7 minutes.

  2. Add almonds and salt; cook, stirring constantly, until almonds are toasted and caramel turns dark amber. Pour onto prepared sheet. Let cool completely.

  3. Break into shards. Transfer to a food processor; pulse until finely ground with a few larger pieces remaining.

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