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Amarena Almond Torte with Chocolate Rose
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Serve with amarena cherries and a chocolate rose
1/2 pound raw almonds, with skins on (about 1 1/2 cups)
Preheat oven to 325 degrees. Grate the almonds finely in food processor, adding sugar, cinnamon and then the eggs, one at a time until the mixture is well blended and fluffy. Pour into well buttered 9 inch springform. Bake 40-45 minutes. Cool. Garnish. Eat.
Recipe created 2006-11-04.