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Gallery Almond Torte Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 8

Ingredients Ingredient Checklist Nonstick cooking spray 1 3/4 cups sliced blanched almonds 3/4 cup plus 2 tablespoons confectioners’ sugar 4 large egg whites 1/4 teaspoon salt 1/2 teaspoon almond extract Whipped cream, for serving (optional)

Cook’s Notes Cut the paper liner before making the batter, but do not spray and line the pan until the batter is ready; this will prevent the spray from pooling in the bottom of the pan.

Gallery Almond Torte

Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 8

Almond Torte

Almond Torte

Almond Torte

Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 8

Recipe Summary

prep: 20 mins total: 1 hr 30 mins

Servings: 8

prep: 20 mins

total: 1 hr 30 mins

prep:

20 mins

total:

1 hr 30 mins

Servings: 8

8

Ingredients

Ingredients

  • Nonstick cooking spray 1 3/4 cups sliced blanched almonds 3/4 cup plus 2 tablespoons confectioners’ sugar 4 large egg whites 1/4 teaspoon salt 1/2 teaspoon almond extract Whipped cream, for serving (optional)

Directions

Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds.

In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectioners’ sugar until finely ground; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners’ sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.

Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.

Cook’s Notes Cut the paper liner before making the batter, but do not spray and line the pan until the batter is ready; this will prevent the spray from pooling in the bottom of the pan.

Cook’s Notes

Cut the paper liner before making the batter, but do not spray and line the pan until the batter is ready; this will prevent the spray from pooling in the bottom of the pan.

Reviews (7)

 Add Rating & Review     101 Ratings   5 star values:        12    4 star values:        14    3 star values:        40    2 star values:        28    1 star values:        7

Reviews (7)

Add Rating & Review     101 Ratings   5 star values:        12    4 star values:        14    3 star values:        40    2 star values:        28    1 star values:        7

Add Rating & Review

101 Ratings 5 star values: 12 4 star values: 14 3 star values: 40 2 star values: 28 1 star values: 7

101 Ratings 5 star values: 12 4 star values: 14 3 star values: 40 2 star values: 28 1 star values: 7

101 Ratings 5 star values: 12 4 star values: 14 3 star values: 40 2 star values: 28 1 star values: 7

  • 5 star values: 12 4 star values: 14 3 star values: 40 2 star values: 28 1 star values: 7

    Martha Stewart Member     Rating: Unrated       05/31/2017   This recipe, made just as written, does not resemble the photo, more like baked marzipan with a bit of an almondy crust. Disappointing. I'm sure the more accomplished cooks on this forum have lots of good suggestions for this. Next try I'm going to mix sliced almonds in with ground almond mixture. I will also layer the top of the cake with sliced almonds, that will then form a crust when it's inverted.  

Martha Stewart Member     Rating: Unrated       12/06/2015   Turned my back on my new Kitchenaid mixer and over whipped the egg whites. Had to add the extra 2T sugar, extract and almond/sugar mixture by hand. The texture was firm but it was still DELICIOUS! Will attempt to do it properly as a Christmas item this year, it was so very easy.  

Martha Stewart Member     Rating: Unrated       02/01/2015   Absolutely delicious as written! Although, I toasted the whole Almond pieces left for the top of the cake. Yum!  

Martha Stewart Member     Rating: Unrated       02/26/2012   This one is soo good. I didnt use blanced almonds nor confec sugar. But it came out perfectly...I loved it...Now need to make a good sauce / topping for this....  

Martha Stewart Member     Rating: Unrated       05/29/2010   This torte is FANTASTIC! The hardest part is finding the sliced blanched almonds (everything has skin on it), but I've made this at least a dozen times and it still gets raves from everyone and requests for the recipe.  

Martha Stewart Member     Rating: Unrated       02/15/2008   That's great - what could have been a mistake turned out even better - kudos to you.  

Martha Stewart Member     Rating: Unrated       01/02/2008   I made this for Christmas and accidently used plain white sugar instead of the 3/4 cup of confectioners sugar. I thought it would be a mess, but we loved it. It turned out more moist and marzipan like in the center. I later tried the correct recipe and it too is great, but more dry and cake like. I will be saving the mistaken recipe as a regular part of my holiday baking. A happy mistake for sure :-)

    Martha Stewart Member

    Rating: Unrated 05/31/2017

This recipe, made just as written, does not resemble the photo, more like baked marzipan with a bit of an almondy crust. Disappointing. I’m sure the more accomplished cooks on this forum have lots of good suggestions for this. Next try I’m going to mix sliced almonds in with ground almond mixture. I will also layer the top of the cake with sliced almonds, that will then form a crust when it’s inverted.

Rating: Unrated

Rating: Unrated 12/06/2015

Turned my back on my new Kitchenaid mixer and over whipped the egg whites. Had to add the extra 2T sugar, extract and almond/sugar mixture by hand. The texture was firm but it was still DELICIOUS! Will attempt to do it properly as a Christmas item this year, it was so very easy.

Rating: Unrated 02/01/2015

Absolutely delicious as written! Although, I toasted the whole Almond pieces left for the top of the cake. Yum!

Rating: Unrated 02/26/2012

This one is soo good. I didnt use blanced almonds nor confec sugar. But it came out perfectly…I loved it…Now need to make a good sauce / topping for this….

Rating: Unrated 05/29/2010

This torte is FANTASTIC! The hardest part is finding the sliced blanched almonds (everything has skin on it), but I’ve made this at least a dozen times and it still gets raves from everyone and requests for the recipe.

Rating: Unrated 02/15/2008

That’s great - what could have been a mistake turned out even better - kudos to you.

Rating: Unrated 01/02/2008

I made this for Christmas and accidently used plain white sugar instead of the 3/4 cup of confectioners sugar. I thought it would be a mess, but we loved it. It turned out more moist and marzipan like in the center. I later tried the correct recipe and it too is great, but more dry and cake like. I will be saving the mistaken recipe as a regular part of my holiday baking. A happy mistake for sure :-)

All Reviews for Almond Torte

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All Reviews for Almond Torte

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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