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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This recipe calls for raw egg yolks in the filling, so make sure of your source before you attempt it. Ingredients:
1 cup blanched whole almond |
3/4 cup powdered sugar |
1 1/2 cups all-purpose flour |
1 cup cold butter, cut into bits |
3/4 cup sweetened condensed milk |
2 large egg yolks |
1/3 cup fresh lemon juice, plus |
1 tablespoon fresh lemon juice |
1 teaspoon freshly grated lemon, zest of |
3/4 cup slivered almonds, toasted lightly and cooled |
1 cup powdered sugar, plus |
2 tablespoons powdered sugar |
1 1/2 tablespoons fresh lemon juice |
1/4 cup slivered almonds, toasted lightly and cooled,for garnish |
Directions:
1. Make torte rounds: In a processor, grind almonds fine with icing sugar.
2. Add flour and blend.
3. Add butter and blend until the mixture resembles coarse meal.
4. Knead dough lightly with heel of hand so butter is evenly distributed.
5. Form into ball and dust with flour.
6. Wrap in plastic and chill overnight.
7. Divide into 4 pieces and, on 2 baking sheets, press each piece into an 8 inch round.
8. Bake rounds in the middle of a preheated 375F oven, 1 sheet at a time, for 10-12 minutes, or until golden.
9. Let cool.
10. Make filling: Whisk together condensed milk and yolk.
11. Add lemon juice and zest and whisk until thickened.
12. Stir in almonds.
13. On a serving dish, arrange 1 torte round, spread with 1/3 of filling and repeat.
14. Make glaze: Whisk together powdered sugar, lemon juice and 1 1/2 tblsps hot water, until mixture is shiny and smooth.
15. Pour over torte immediately, letting excess drip down side.
16. Arrange almonds decoratively and let stand atleast 30 minutes, until glaze sets.
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