Almond Torte from Piedmont

Almond Torte

(Adapted 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. Preheat oven to 350 degrees F. Grease a 9-inch round cake pan, and set aside.

2. Place the almonds in a single layer in a skillet. Toast over low heat, stirring occasionally, until golden brown. Cool slightly, then finely chop & set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, 1 C sugar, baking powder and salt. On low speed, add in the almonds, butter, almond extract, vanilla & eggs until stiff dough forms (the dough will be somewhat crumbly). Roll into 1-inch balls, and place in the prepared cake pan. Sprinkle with 1 Tbsp. sugar.

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

Recipe updated and photo added 5/29/2017

2 Replies to “Almond Torte from Piedmont”

  1. Pingback: Almond Torte | Tramplingrose

  2. Pingback: Almond Torte – Trampling Rose

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