Over the years I’ve shared a few of my friend Julianne Hartman’s recipes and this week is one of my favorites. I spent years trying to recreate a dessert I enjoyed at a restaurant, and then at one of Julianne’s gatherings she served this week’s simple Almond Torte. It uses ingredients I always have on hand and has become a family favorite.
Begin the torte by combining some flour, sugar, salt, melted butter and eggs.
Many almond cakes and tortes rely on ground almonds or almond paste for their intense almond flavor. In Julianne’s recipe, a hefty dose of almond extract replaces the nuts, but a sprinkling of sliced almonds on top of the torte provides that nutty crunch.
Stir the almond extract into the batter and the spread in a tart pan or pie plate. Sprinkle some of the sliced almonds over the top, pressing in lightly so they stick, and bake.
The final flourish is a dusting of powdered sugar over the top. Slice the torte warm out of the oven and top with some vanilla ice cream.