Guest guest Posted January 12, 2008 Report Share Posted January 12, 2008 I made this almond torte (thanks Carla) and it's delicious. Really takes away the dessert urge. I used honey (less than 1/4 cup) and crispy almonds. A friend said she'd heard/read that cooking with honey isn't a good thing. I've never heard this about honey. Anyone have any thoughts? Does NT mention this somewhere? FLOURLESS ALMOND TORTE 8-10 svgs. (one bite at a time.com) 1.5 c.almonds, ground in processor. 1/4 c.maple syrup or agave 3 lg.eggs 1 tsp.almond extract 1/4 tsp.vanilla extract 1/4 tsp.salt (top with seasonal fruit) Pre-heat oven to 375 F. Cut a circle of parchment to fit an 8 " springform pan mix rest of ingredients and pour into feeding tube and process until smooth. Pour into pan and bake 25-30 min. Torte is ready when top is lightly golden brown and center is firm. Tent with foil if browning too quickly. Serve in wedges topped with favorite seasonal fruit NOTES: Add 1 T.orange or lemon zest, currants, raisins or dried cranberries to the batter. Or bake mini almond muffins (use muffin tin liners) adding 1/4 c. blueberries or dark chocolate chips to the batter. Quote Link to comment Share on other sites More sharing options...
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