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–+ servings

Almond Torte (Crostata con Paste Di Mandorle)

Servings: 8 slices
Print Recipe

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