one 10" torte

Sugar cookie crumbs replace most of the flour in this dense, bumpy textured, and very buttery European-style torte. It needs no adornment--only a sip of espresso.

How to Make It

Step 1

Draw a 10" circle on a piece of wax paper, using a 10" tube pan as a guide. Cut out circle. Set tube pan insert in center of circle, and draw around inside of tube; cut out smaller circle. Grease bottom of pan, and line with wax paper cutout; heavily grease and flour wax paper and sides of pan. Set aside.

Step 2

Position knife blade in food processor bowl; add almonds. Pulse 4 to 5 times or until almonds are coarsely ground. (Be careful not to overprocess, as this releases oil from the almonds.)

Step 3

Beat butter at medium speed of an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Combine cookie crumbs and flour; add to butter mixture alternately with half-and-half, beginning and ending with crumb mixture. Beat at low speed just until blended after each addition. Stir in ground almonds and vanilla.

Step 4

Spoon batter into prepared pan. (Batter will fill pan only half full.) Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. (Torte rises only slightly.) Let cool completely in pan on a wire rack.

Step 5

Run a sharp knife around edge of pan to loosen torte. Carefully invert torte onto a serving plate; peel off wax paper. Invert torte again. Sift powdered sugar over torte, if desired.

Step 6

Note: We used Pepperidge Farm sugar cookies, but other brands of sugar cookies would work as well in this torte.

Christmas with Southern Living 1997

Ratings & Reviews