I am so excited to share this Easy Almond Torte recipe with you today. It is one of my mom’s signature recipes, but it is just the simplest little dessert. This Almond Torte isn’t overly sweet or rich but has a buttery almond flavor. The trick is to not overcook. The middle should be a little gooey as it comes out of the oven and will set as it cools. I know you’re going to love it!
My mom is widely known for her almond tortes. She hands them out as Christmas gifts and brings them to potlucks, brunches and baby showers. Each time my mom brings her almond torte to an event, she is asked for the recipe. It might appear unassuming at first, but it packs an amazing almond punch.
As a kid I devoured my mom’s yummy almond tortes, but now as a mom myself, I have a whole new appreciation for her easy Almond Torte recipe because it is elegant AND easy — the best combination.
Also beware…this almond torte is suuuuper addicting. You may say to yourself, “I’ll just have a little sliver…” and before you know it, you’ve eaten twelve little slivers and half the torte! So consider yourself warned ;)
I always bake several of these almond tortes at a time and freeze some for later.
One of the biggest benefits of this Easy Almond Torte recipe is that it freezes so well. I always bake several at a time and freeze some for later. It is totally a #SupermomMoment when you can grab one of these gorgeous tortes from the freezer when you need a quick dessert. These almond tortes are also great for breakfast.
As I mentioned before, my mom loves to gift these gorgeous almond tortes — they package up nicely in parchment paper and twine. She churns out stacks of them during the holidays. The trick is to make the almond tortes ahead of time, cover tightly with plastic wrap and freeze until needed. It’s a great grab-and-go hostess gift!
Easy Almond Torte Recipe
1/2 c. butter, softened
1 c. sugar
2 eggs, beaten
1 1/2 t. almond extract
1 c. flour
3/4 c. slivered/sliced almonds
Preheat oven to 350 degrees. In mixing bowl, mix all but the almonds until well combined. Batter will be very thick. Line bottom of 9-inch, spring-form pan with parchment paper. Grease the edges of the pan as well. (If you don’t have a spring form pan, you could also use a pie pan and spray with grease). Scoop almond torte batter into prepared pan, spread out as well as possible and sprinkle with almonds and optional 1 T sugar mixed together.
Bake for 30-35 minutes until it’s no longer jiggly. Remember not to overcook! The toothpick test won’t really work because the torte will be slightly gooey in the middle until cooled. When it’s done baking, the top of the torte will be be light brown and crispy on edge. Cool completely before slicing and serving.
I can’t wait for you to try it. Trust me, you need this recipe in your life! If you love this recipe, then you won’t want to miss Bettijo’s pecan pie.