Mandeltorte
Yield
12 servingsPrep
20 minCook
30 minReady
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 3 | large |
eggs
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ⅔ | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
double-acting |
|
| 1 | cup |
almonds
ground |
|
| 1 | teaspoon |
almond extract
|
*
|
| ¼ | cup |
raspberry jam
|
*
|
| 2 | tablespoons |
powdered sugar
sifted |
|
| 1 | teaspoon |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 3 | large |
eggs
|
|
| 79 | ml |
all-purpose flour
|
|
| 158 | ml |
sugar
|
|
| 5 | ml |
baking powder
double-acting |
|
| 237 | ml |
almonds
ground |
|
| 5 | ml |
almond extract
|
*
|
| 59 | ml |
raspberry jam
|
*
|
| 3E+1 | ml |
powdered sugar
sifted |
|
| 5 | ml |
lemon juice
fresh |
|
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.
