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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.

  • Prep:
  • Total Time:
  • Servings: 8
Almond Torte

Source: Everyday Food, January/February 2004


  • 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)


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

  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. 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.

Cook's Note

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

Reviews (5)

  • KathleenSinkule 1 Feb, 2015

    Absolutely delicious as written!
    Although, I toasted the whole Almond pieces left for the top of the cake. Yum!

  • 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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