Ingredients:
- 2 cups all-purpose flour
- 1/2 cup light brown sugar, firmly packed
- 1/4 teaspoon almond extract
- 1/2 cup butter, softened
- .
- Filling:
- 2/3 cup granulated sugar
- 1/2 cup melted butter
- 3 eggs
- 1/2 teaspoon almond extract
- 6 ounces white chocolate, coarsely chopped
- 1 cup slivered almonds
- 1/2 cup slivered almonds
- maraschino cherries
Preparation:
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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