Crunchy Almond Torte With Amaretto Ice Cream Recipe
Servings: 1
Ingredients
- 1 c. (2 sticks) unsalted butter
- 1 1/2 c. blanched slivered almonds, toasted, divided
- 1 c. granulated sugar, divided Healthy pinch of salt
- 1 tsp vanilla extract
- 2 c. all-purpose flour, sifted
- 8 scoop amaretto ice cream
- 1/2 c. bittersweet chocolate sauce Confectioner's sugar
- 8 sprg mint Preheat the oven to 350 degrees.
Directions
- Line a 10 inch cake pan with aluminum foil. Generously butter the foil.
- Sprinkle half of the almonds and 1/2 c. of sugar across the bottom of the pan.
- In a medium bowl, cream together the rest of the butter with the remaining sugar, the salt and the vanilla, till light. Stir in the flour just till combined. Divide the batter and spread half across the almonds in the cake pan.
- Cover the batter with the remaining almonds. Spread the remaining batter across the almonds in a second layer and press the batter to hold together. Place the cake on the lower rack of the oven and bake till it's golden brown, about 45 min.
- Remove and allow to cold. Invert onto a cookie sheet and remove the foil. Break the torte into medium-size pcs. To serve: Scoop amaretto (almond flavored)
- ice cream into bowls. Divide the torte pcs among the bowls. Place the pcs on top of and sticking into the amaretto ice cream. Drizzle with the chocolate sauce. Dust with confectioner's sugar. Garnish with mint and serve immediately.
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