It’s Not My Almond Torte
(I originally posted this recipe in 2013. It’s now 2022 and almond torte has become a family favorite. I can’t even count how many times I’ve made it. I’ve also baked it in small and large tart pans and they turn out beautifully. )
Each spring, thankfully after the kids’ hockey season, I get busy with a few catering gigs. I’ve been fortunate to create desserts for the East Central Court Appointed Special Advocates (CASA) Fire & Ice Gala in May, plus a few graduation and birthday celebrations. This year, in addition to my signature cheesecakes, I was asked to bake almond tortes for a graduation party using a family’s special recipe.
Since I had no idea what a torte was, I told the host I would give the recipe a try. I baked one and gave her a few slices to see if I had done it right. I wasn’t sure if the way I made it would live up to the way her friend makes them. But I knew from the moment the warm scent of this almond dessert floated through my kitchen, I would be pulling this dessert from my oven many times to come.
Unlike cake, I’d describe the texture of this torte to resemble a dense blondie or brownie. It’s like a soft almond butter cookie dough center with a delicate crunch of slivered almonds and white sugar sprinkled on the top. You have to tip your head back if you eat this without a fork because the almonds trickle off the top.
I had to finish a bag of regular slivered almonds for this batch, but next time I’m using my Trader Joe’s honey roasted slivered almonds.
Did I make them for her graduation party? As we say in Minnesota – you betcha I did. Eight of them! With the hope of extras for their lake home freezer.
- 1 9-inch pan or springform pan
- 12 tablespoons unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, lightly beaten
- ⅛ teaspoon salt
- 2 teaspoons pure almond extract
- ½ teaspoon pure vanilla extract
- 1½ cups cups all-purpose flour
- 2 teaspoons granulated white sugar
- 2 tablespoons slivered or sliced almonds, unsalted
- Heat oven to 350°F. In a medium mixing bowl, beat butter 2-3 minutes until creamy. Add 1½ cups sugar and beat 4-5 minutes until fluffy.
- Mix in the beaten eggs. Add the salt, almond extract and vanilla extract. Beat on medium-high until combined. Slowly add the flour, beating until combined and the batter is thick.
- Line the bottom of a 9-inch round pan (I use my springform) with parchment paper (cut a circle just large enough to lay on the bottom of the pan by flipping the pan upside down and cutting the paper around the bottom surface). Lightly spray the pan.
- Spread the batter into the prepared pan. Scatter the almonds on top and sprinkle with 2 teaspoons of sugar. Bake at 350° for 35 minutes or just until the top becomes light brown and crispy. Cool completely before slicing and serving. Store in an airtight container up to 4 days. Can wrap tightly in freezer paper or bags and freeze up to 3 months.
All text and images © Staci Mergenthal • Random Sweets
This looks so yummy and I’ll have to try this one. Used to live in Minnesota – spent 15 years there.
Hi Caroline. I made six of them last week for someone’s graduation party. And this week, I’m making one to send to a college graduate and one to send to a magazine I work with. It is delicious and it travels well. Where did you live in Minnesota? I’ve lived in Avoca and worked in Marshall, lived in Minneapolis and Prior Lake, Truman, and near Lake Benton. I love being a Minnesotan!
Yum! This cake looks delicious!
This sounds divine. Will have to try.
Fran – it’s fantastic and I swear easier than a box cake mix!!