Mandeltorte
Submitted by pouncer
Mandeltorte is a German almond torte with a buttery pastry shell, rich almond filling, raspberry jam layer, and piped lemon icing. An elegant European bakery-style dessert.
YIELD
12 servingsPREP
20 minCOOK
30 minREADY
2 hrsMandeltorte (almond torte) is a classic German pastry that looks like it came from a European bakehouse. A buttery shortcrust shell holds a dense, fragrant almond filling made with ground almonds, almond extract, butter, and eggs. Thin but rich, each slice delivers pure almond flavor.
The pastry base uses the cut-in method: cold butter worked into flour and sugar until it resembles cornmeal, then bound with a beaten egg. A 30-minute chill firms it up so it holds its shape when patted into the flan pan. Push about a third of the dough up the sides for a rim that cradles the filling.
After baking, a thin layer of raspberry jam goes on while the torte is still slightly warm so it melts into the surface. The lemon icing piped on top in a decorative pattern adds a tart, sweet contrast against the nutty almond and fruity jam.
Chef Tips
- Keep the butter at room temperature for the filling but cold for the pastry. Different textures need different temperatures
- Beat the eggs into the filling one at a time for a smoother, more emulsified batter
- Cool the torte a full hour before adding the jam so it doesn’t slide off
- Use a piping bag with a small round tip for clean, thin icing lines
Variations
- Swap raspberry jam for apricot preserves for a more traditional Austrian-style torte
- Toast the ground almonds lightly before adding to the filling for a deeper, nuttier flavor
- Add a tablespoon of amaretto liqueur to the filling in place of almond extract
Ingredients
Directions
Have ½ cup butter at room temperature.
Sift together flour, baking powder, and ⅓ cup sugar.
Cut the ½ cup butter into dry ingredients with a pastry blender until mixture resembles cornmeal.
Beat one egg and stir into flour mixture.
Pat into a 9 inch flan pan, pushing about ⅓ of the dough up against sides of pan.
Chill ½ hour.
Soften remaining ½ cup of butter and beat remaining sugar into it.
Beat in two eggs, one at a time, beating well between each.
Stir in almonds and extract.
Pour over pastry. Bake at 350℉ (180℃) for 30 minutes.
Remove from oven and cool one hour.
Spread jam over torte.
Mix powdered sugar with enough lemon juice to form a spreadable icing.
Use a pastry bag fitted with small hole to pipe icing in a design over top of torte.
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