Almond Torte

Okay, I can't stop with the desserts! What can I say?

Seriously though, when I first went GDSYWP-free, I didn't eat a lot of desserts. I had tried a couple that just tasted awful. I didn't know where to find good ones and certainly didn't know how to make good ones. Seven months in now, I think I'm finally learning.

Ya know how yesterday I said that I love to prove to people that GDSYWP-free foods can taste really good? Well, I think I may have one of the best examples of that right here.

Remember this post where I raved about the PBS cooking show, "Everyday Food?" Well, I have yet another recipe from there that I LOVE. It is also GDSYWP-free, no adjustments needed, all on it's own. It is an AMAZING dessert. You can find it on their website here, but I've also listed it below as they don't have a print version of the recipe.

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Almond Torte
from "Everyday Food"
Serves 8

Nonstick cooking spray
1 ¾ cups sliced blanched almonds
¾ cup plus 2 tablespoons confectioners’ sugar
4 large egg whites
¼ teaspoon salt
½ teaspoon almond extract

1. Preheat oven to 325°. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with ¼ cup almonds.

2. In a food processor, process remaining 1 ½ cups almonds with ¾ cup confectioners’ sugar until finely ground; set aside.

3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners’ sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.

4. Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.

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