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Torte: Almond Torte




Source of Recipe


The New Pasta Cookbook


List of Ingredients




4 cups milk
1 cup sugar
1 cup risoni (rice shaped pasta)
3 tablespoons vanilla
1 cup blanched almonds
2 tablespoons sugar
1 tablespoon dried bread crumbs
6 eggs
1/4 cup almond liqueur
1 teaspoon almond extract


Recipe



In a large saucepan combine milk with sugar, and bring to the boil. Add risoni and 1 tablespoon vanilla and boil for 10 minutes, stirring once to twice. Set aside.

Preheat oven to 300 degrees F.

Put almonds close together on a sheet of foil on a baking tray. Sprinkle with the extra sugar and some water and place under a hot broiler until caramelised. Chop coarsely with breadcrumbs in a food processor or by hand.

Beat eggs, almond liqueur and extract, and remaining vanilla together. Add risoni mixture and almonds and mix well. Pour into buttered 10-inch baking dish and bake for about 1 hour, or until the top is golden brown and the torte set.

Remove from the oven and immediately prick holes over the entire surface with a toothpick or skewer. Sprinkle generously with additional almond liqueur and let cool.