Almond Torte
Yield
servingsPrep
15 minCook
75 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups | sugar |
|
| 8 | ounces |
almond paste
soft |
|
| 1 ¼ | cups |
butter
unsalted, softened |
|
| 1 | teaspoon | vanilla extract |
|
| 6 | large |
eggs
at room temperature |
|
| 1 | cup | all-purpose flour |
|
| 1 ½ | teaspoons | baking powder |
|
| ¼ | teaspoon | salt |
|
Trans-fat Free, Good source of fiber
Directions
In food processor work bowl, process sugar with almond paste until paste is in small pieces.
Add butter and vanilla and continue processing until mixture is smooth.
Add eggs, 1 by 1, mixing until each is incorporated, then process until mixture is light and fluffy, about 3 to 4 minutes.
In small work bowl, combine flour, baking powder and salt.
Sprinkle over butter mixture and process in 2 or 3 short bursts, just until flour mixes in well.
Butter and flour 9-inch springform pan or 9x5-inch loaf pan and pour in batter, smoothing top evenly.
Bake at 325 degrees 1 to 1¼ hours until wood pick inserted in center comes out clean and center feels springy when pressed gently with tips of fingers.
Makes 12 servings.
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