Hi Friends, It has been a long time since I posted on Tidbits of Joy. I took a new job as office manager for Pinnacle Endodontics, Dr. Cameron Howard last year. Now that it is up and running I can scale back on the days I work. So, I am hoping to get back to posting and hearing from you.
This is a simple but elegant Torte that my friend Marcy Howard made a lot this past Holiday Season. The great thing is the recipe makes two so one to serve now and one to freeze. Are you surprised that I like this? I am making it today to take to our small group “Retreat” next weekend. We all bring a meal and I am doing homemade lasagna, which I already made and put in the freezer, a chopped salad and this yummy Almond Torte. I like to serve this Torte with whipped cream and berries. I hope you will try it and let me know what you think.
The credit for this Torte goes to Anna Lee’s Kitchen in Roswell, Georgia. Her restaurant is known for cooking classes and wonderful lunches. Over the years I have attended many classes and have acquired a lot of great recipes that I serve over and over.
Happy 2016 and whatever you cook “It will be the best you ever made”.
- 1 pound unsalted butter, melted ( 4 sticks)
- 5 eggs
- 3 teaspoons almond extract
- 4 teaspoons vanilla
- 4 cups flour
- 4 cups sugar plus 2 tablespoons
- 1/2 teaspoon salt
- 1/2 cup sliced almonds
- Grease and flour two 10" spring form or tart pans. Tip: cut parchment paper to fit in bottom
- Preheat oven to 350 degrees
- Mix butter,eggs, almond extract and vanilla extract Tip: Break eggs one at a time into separate bowl before adding to butter. This will help to pick out egg shells if you get any.
- Add flour and sugar to moist ingredients stir together
- Pour into prepared pans and smooth
- Sprinkle with sugar (1 tablespoon per torte) and sliced almonds (1/4 cup per torte)
- Bake 35 minutes..it will not look done but it will set up after cooking. Tip: cover with foil last 7 to 10 minutes to prevent browning.
- Cool 10 minutes in pan before releasing.
- Serve with whipped cream and berries.
- Freezes well which is great since the recipe makes two. One to enjoy and one to share.