| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Tortes | 10 | Servings | |
INGREDIENTS
| 1/2 | c | ALMOND DELIGHT cereal |
| 1 | c | Flour |
| 1/2 | c | Butter |
| 2 | T | Ice water |
| 1/4 | c | Prepared raspberry filling |
| 1/2 | c | Butter |
| 1 | c | Water |
| 1/4 | c | Sugar |
| 1 | c | Flour, sifted |
| 2 | t | Almond extract |
| 3 | Eggs | |
| ALMOND DELIGHT cereal | ||
| Powdered sugar | ||
| Milk | ||
| Almond extract |
INSTRUCTIONS
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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