-BOTTOM CRUST-
1/2 c ALMOND DELIGHT cereal
1 c Flour
1/2 c Butter
2 tb Ice water
1/4 c Prepared raspberry filling
-UPPER PASTRY-
1/2 c Butter
1 c Water
1/4 c Sugar
1 c Flour, sifted
2 ts Almond extract
3 Eggs
GARNISH
ALMOND DELIGHT cereal
Powdered sugar
Milk
Almond extract
Preheat oven to 350’F.
Prepare bottom crust by combining ALMOND DELIGHTS brand 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, approximately 12″ in diameter and 4″ wide,
on a parchment lined cookie sheet. Spread raspberry filling oven
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 55-60 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 tablespoon milk and
1/2 teaspoon almond extract.
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.
Yields
10 Servings