Almond Torte

Cut the paper liner before making the batter, but do not spray and line the pan until the batter is ready; this will prevent the spray from pooling in the bottom of the pan.

Source
Everyday Food, January/February 2004
Almond Torte
  • prep 20 mins
  • total time 1 hour 30 mins
  • servings 8

Ingredients

  • Nonstick cooking spray

  • 1 3/4 cups sliced blanched almonds

  • 3/4 cup plus 2 tablespoons confectioners' sugar

  • 4 large egg whites

  • 1/4 teaspoon salt

  • 1/2 teaspoon almond extract

  • Whipped cream, for serving (optional)

Cook's Note

Grinding the almonds with the sugar keeps the mixture from getting oily and prevents a paste from forming.

Directions

  1. Step 1

    Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds.

  2. Step 2

    In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectioners' sugar until finely ground; set aside.

  3. Step 3

    In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners' sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.

  4. Step 4

    Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.

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Reviews (4)

  • DoADear
    26 Feb, 2012

    This one is soo good. I didnt use blanced almonds nor confec sugar. But it came out perfectly...I loved it...Now need to make a good sauce / topping for this....
  • BHSushi
    29 May, 2010

    This torte is FANTASTIC! The hardest part is finding the sliced blanched almonds (everything has skin on it), but I've made this at least a dozen times and it still gets raves from everyone and requests for the recipe.
  • sandygluck
    15 Feb, 2008

    That's great - what could have been a mistake turned out even better - kudos to you.
  • twodays
    2 Jan, 2008

    I made this for Christmas and accidently used plain white sugar instead of the 3/4 cup of confectioners sugar. I thought it would be a mess, but we loved it. It turned out more moist and marzipan like in the center. I later tried the correct recipe and it too is great, but more dry and cake like. I will be saving the mistaken recipe as a regular part of my holiday baking. A happy mistake for sure :-)
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