Toasted Almond Torte
3/4 cup unsalted butter, room temperature
1/4 cup granulated sugar
2 cups flour
2 egg yolks, room temperature
1 1/4 cups granulated sugar
1 1/2 cups heavy whipping cream
1 1/2 cups sliced almonds
1/2 teaspoon almond extract
Spray torte pan, with removable bottom, with pan spray and place on cookie sheet.
Prepare crust first by placing butter, sugar, and flour in food processor. Pulse while adding egg yolks one at a time. Continue to pulse until mixture forms a soft ball.
Gently press crust dough into torte pan. Form crust up edges of pan, making a clean flat edge with fingers.
Bake crust in 350 degree oven for 10 minutes.
While crust is baking, prepare filling. In small saucepan, bring sugar and heavy cream to a soft boil. Cook stirring constantly for 5 minutes to dissolve sugar. Remove from heat.
Add almonds and almond extract to cooked cream mixture and stir to mix. Pour filling into baked crust, evening out almonds.
Return torte to oven and bake 20-25 minutes or until almonds start to toast.
Allow torte to cool completely before removing sides of pan. Serve with fresh whipped cream and fresh berries.