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First the almond paste and sugar are blended: Then the eggs are added one at time. This is what the finished batter looks like: Author Lindsey Shere’s notes: Serve this torte with a cup of coffee or tea or a glass of Sherry, or better, an Italian Aleatico or Passito. It is also good with sliced peaches or nectarines and crème anglaise.
Use sliced almonds Beat butter in mixer until creamy. Add in sugar and mix until fluffy. Add in flour and mix just until combined. There is also no baking soda or baking powder. It is a thick batter. Place batter into a lightly greased 9 inch springform pan. Line bottom of pan with parchment paper and lightly spray it.
The almond torte is perfect as dessert or served at a brunch or breakfast as a coffee cake or just as a treat. I can’t think of a time when this Almond Torte wouldn’t be just right! I don’t have a springform pan, what else can I use. You could use a 9 Inch round cake pan instead.
Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds. In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectioners’ sugar until finely ground; set aside.
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