INGREDIENTS

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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