Merry berry almond torte

8 servings

Ingredients

Quantity Ingredient
½ cup \"Almond Delight\" cereal
1 cup A.P. flour
½ cup Butter (1 stick)
½ cup Butter (1 stick)
1 cup Water
¼ cup Sugar
\"Almond Delight\" cereal
Powdered sugar
2 tablespoons Ice water
¼ cup Raspberry filling
1 cup A.P. flour, sifted
2 teaspoons Almond extract
3 Eggs
Milk
Almond extract

Directions

BOTTOM CRUST

UPPER PASTRY

GARNISH

Preheat oven to 350 F.

Prepare bottom crust by combining "Almond Delight" cereal and flour in food processor, blend 15 seconds. Add butter, process until mixture resembles small peas; blend in water to form crust.* Shape by patting into wreath shape, approx. 12" in diameter and 4" wide, on a parchment lined cookie sheet. Spread raspberry filling over crust.

Prepare upper pastry by bringing butter, water and sugar to boil in saucepan; remove from heat and beat in flour and almond extract. Add eggs, one at a time, beating till smooth. Spread over prepared crust.

Bake 55 to 60 minutes. To cool, slip torte and parchment onto wire rack. Garnish by sprinkling torte with 1 cup "Almond Delight" cereal and lacing the top with confectioners sugar icing, prepared by stirring together 1 cup powdered sugar, 1 tb. milk and ½ ts. almond extract.

Yield: 8 to 10 servings or 1 torte *Alternative instructions: put cereal in plastic bag, crush with rolling pin; combine cereal, butter and flour in medium bowl and blend with pastry blender until mixture resembles small peas; blend in water to form crust.

NOTE: May be frozen before garnishing; defrost fully and garnish when ready to serve.

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