Almond Torte from Piedmont

(From Betty Crocker’s Italian Cooking)

Serves 8


1 1/2 C slivered almonds
2 1/2 C all-purpose flour
1 C sugar
2 tsp. baking powder
1 tsp. salt
1/2 C butter, softened
2 tsp. almond extract
1 tsp. vanilla
2 eggs
1 Tbsp. sugar
Sliced strawberries
Sweetened whipped cream


1. Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake 10 minutes, stirring occasionally, until golden brown. Cool, then finely chop & set aside.

2. Grease a 9-inch round cake pan. Mix flour, 1 C sugar, baking powder and salt in medium bowl. Stir in almonds, butter, almond extract, vanilla & eggs until stiff dough forms (the dough will be somewhat crumbly). Shape into 1-inch bowls. Place in pan. Sprinkle with 1 Tbsp. sugar.

3. Bake abut 30 minutes, until golden brown. Cool on wire rack. Cut into wedges, and serve with strawberries & whipped cream.

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