Prepare bottom crust by combining ALMOND DELIGHTS brand cereal and
flour in food processor, blend 15 seconds. Add butter, process until
mixture resembles small peas; blend in water to form crust. Shape by
patting into wreath shape, approximately 12" in diameter and 4" wide,
on a parchment lined cookie sheet. Spread raspberry filling oven
crust.
Prepare upper pastry by bringing butter, water and sugar to boil in
saucepan; remove from heat and beat in flour and almond extract. Add
eggs, one at a time, beating till smooth. Spread over prepared crust.
Bake 55-60 minutes. To cool, slip torte and parchment onto wire rack.
Garnish by sprinkling torte with 1 cup ALMOND DELIGHT cereal and
lacing the top with confectioners' sugar icing, prepared by stirring
together 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon
almond extract.
ALTERNATIVE INSTRUCTIONS: Put cereal in plastic bag, crush with
rolling pin; combine cereal, butter and flour in medium bowl and
blend with pastry blender until mixture resembles small peas; blend
in water to form crust.
NOTE: May be frozen before garnishing; defrost fully and garnish when
ready to serve.
