Return to Content

Almond Torte

Yankee Plus Dec 2015


Almond Torte
2 votes, 4.50 avg. rating (86% score)
Print Friendly

Extremely sweet dessert that should be served warm. The filling is wall-to-wall almonds, beautifully glazed with a sugar-cream syrup. This will keep for several days. Greenville Inn, Greenville, Maine

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo



  • 1 cup flour
  • 1-1/2 tablespoons sugar
  • 3 ounces butter (3/4 stick)
  • 2 egg yolks


Combine flour, sugar, and butter as you would for pie crust. Add egg yolks and mix until combined. Press into pie pan or pan with removable bottom. (If using a springform pan press mixture up sides about an inch.) Bake 10 minutes at 325 degrees. Meanwhile, prepare the filling.



  • 1 cup heavy cream
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 4 ounces sliced almonds (about 1 cup)
  • 1/4 teaspoon almond extract


Combine cream, sugar, and salt. Bring to boil over medium high heat, stirring frequently. Simmer over medium to medium low heat 5 minutes, stirring occasionally. Add almonds and almond extract. Pour into crust and bake at 375 degrees F for 25-30 minutes or until lightly browned on top.
Updated Tuesday, September 23rd, 2008

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

One Response to Almond Torte

  1. Cynthia Cicale April 23, 2010 at 9:56 am #

    I had made some desserts for a party I was having. I had some leftover ingredients. I happened to see this recipe and thought I would give it shot. Well, let me tell you, it is going to be the hit of the party. It was suggested to serve with a little bit of ice cream.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111