Almond Torte
Almond torte is like a big, soft almond sugar cookie with a sparkly top and crispy sliced almonds.
Equipment
- 1 9-inch pan or springform pan
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 279kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 57mgSodium: 125mgPotassium: 44mgFiber: 1gSugar: 26gVitamin A: 389IUCalcium: 15mgIron: 1mg
All text and images © Staci Mergenthal • Random Sweets
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