White Chocolate-Almond Torte

For the crust: Combine flour, brown sugar, and 1/4 teaspoon almond extract; mix well. Cut in 1/2 cup butter with a fork or pastry blender. The mixture will be quite dry. Press 1 3/4 to 2 cups in the bottom and up the sides of an ungreased 10-inch springform pan. Bake in a preheated 400° oven until lightly browned, about 8 to 10 minutes. Remove from oven and reduce oven temperature to 350°.

Make filling. Combine the sugar, 1/2 cup butter, eggs, and 1/2 teaspoon almond extract; blend well. Mix in the white chocolate and 1 cup of slivered almonds. Pour mixture into crust-lined pan. Sprinkle with the remaining crumbs (cover all), then sprinkle 1/2 cup of slivered almonds around the outer edges of the torte.

Bake at 350° for about 40 to 50 minutes, or until golden brown and almonds are lightly toasted. Cool for 10 minutes; run a knife around side to loosen and remove pan sides.

Garnish with maraschino cherries if desired.

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