WHY I LOVE THIS RECIPE: The orange filling and the almond crust are perfectly matched in this impressive crostata that is dairy-free. It is a perfect ending for any dinner, especially an Italian one.
Almond Torte (Crostata con Paste Di Mandorle)
Servings: 8 slices
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Ingredients
- 1 cup almonds without skin
- 1 cup sugar
- 1 cup flour
- 1 tsp cinnamon
- ¼ lb butter or margarine
- 1 egg
- 2 egg yolks
- 1½ cups high quality orange preserves
- extra flour for top dough if dough is very soft
Instructions
- Preheat oven to 350°.
- Place almonds in food processor and process for 25 seconds.
- Add sugar, flour, cinnamon and butter. Process until it becomes a coarse meal.
- Add egg and egg yolks and mix with a fork until it is moist. Dough will be quite sticky.
- Divide dough into ⅔ and ⅓ balls. Refrigerate the ⅓ dough ball until well-chilled.
- Press ⅔ dough into the a 8" greased springform pan pushing it part way up the sides.
- Spread preserves or marmalade over the unbaked crust.
- Remove remaining dough from refrigerator. Let it warm up for about 15 minutes. Roll into a round and if necessary add up to ½ cup flour to be able to roll it. Either cut into strips for a lattice effect or add the dough in a decorative way over the preserves.
- Bake at 350° for 45 minutes or until the crust is golden brown.
Notes
The baked crust is excellent but the dough was tricky to roll. I added about 1/2 flour to be able to lift the strips for the lattice top. However the dough is forgiving and you piece it over the top. In spite of this problem, I make this again and again because it bakes beautifully and is so very tasty.
Adapted from The Classic Cuisine of the Italian Jews II
Adapted from The Classic Cuisine of the Italian Jews II
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