Recipe By : PICK OF THE DAY SHOW #PD7731 12/31/96
Serving Size : 1 Preparation Time :0:00
Categories : 12/31/96
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups nuts -- 1 kind or
-- an assortment
1 1/2 cups sugar
3/4 cup butter or margarine
5 large eggs -- separated
1 1/2 tablespoons lemon juice
1 tablespoon lemon peel -- grated
1/3 cup all-purpose flour
Roast 1 1/2 cups of the nuts in oven. When roasted, place in a food
processor and grind untilfinely ground.
In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until
blended. Add the egg yolks, one at a time, beating well after each
addition. Mix in the ground nuts, lemon juice, lemon peel and all but
2 tablespoons of the flour.
In a deep bowl beat egg whites with a mixer on high speed until soft
peeks form. Gradually beat in 1/4 cup sugar until the whites hold
stiff, shiny peaks. Gently fold the whites into the yolk mixture.
Spoon the batter into a buttered and floured 9-inch cheesecake pan
with removable rim. Bake in a 350 degree oven until the torte is very
lightly browned and the center feels just barely firm to the touch,
about 20 - 25 minutes.
To prepare the topping, in a medium sized pot melt remaining 1/2 cup
butter over a medium heat. Add the remaining sugar, flour and nuts.
Stir the mixture until bubbling. Immediately spoon the toffee topping
evenly over hot torte, pushing nuts with a spoon to arrange
decoratively. Return to oven and bake until nuts and topping are
slightly browner, about 15 - 20 minutes longer.
Cool torte in the pan for 10 minutes, then run a knife inside the pan
rim to release. Remove pan rim. Serve torte warm or cool.
TIP:
PAN ROASTING ALMONDS
Spread shelled nuts in a single layer on a baking pan. Bake in a 350
degree oven, stirring often, until golden, about 15 minutes.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
