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Chocolate-Almond Torte

Yield 6 to 8 servings


  • 3 shortbread finger cookies, crushed
  • 3 tablespoons slivered almonds
  • 1/3 cup walnut pieces
  • 1 cup sugar
  • 1 (8-ounce) package semisweet chocolate squares, chopped
  • 1/2 cup butter, cut into pieces
  • 1 tablespoon almond liqueur
  • 4 large eggs
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar

How to Make It

  1. Press crushed cookies evenly into bottom of a buttered 8-inch springform pan; set aside.

  2. Process almonds, walnuts, and 1 cup sugar in a food processor until ground, stopping once to scrape down sides. Transfer mixture to a bowl; set aside.

  3. Combine chocolate and butter in a 1-quart glass measuring cup; microwave at MEDIUM (50% power) 3 to 4 minutes or until melted, stirring after each minute. Let stand 15 minutes.

  4. Stir almond liqueur into nut mixture. Add eggs, 1 at a time, stirring just until blended after each addition. Stir in chocolate mixture. Pour over cookies in pan.

  5. Bake at 325° for 35 to 40 minutes or until set; cool completely. Remove sides from pan.

  6. Beat whipping cream and powdered sugar until soft peaks form, and serve with torte.

  7. Note: Torte may be chilled. Remove from refrigerator 30 minutes before serving. For testing, we used Walker Shortbread Fingers.