• Tommy Centola

Masson’s Almond Torte

Updated: Jan 4

This is a dish I never at at Masson’s. It does, however, remind me of the Mystere de Paris dessert at LeRuth’s. It was an almond torte topped with whipped cream and homemade chocolate sauce.  It was a very  spectacular looking and tasting dessert.

2 sticks unsalted Butter, softened

1 cup light Brown Sugar

1 Egg

5 tablespoons Flour

1teaspoon Almond Extract

1/2 cup toasted Almonds, chopped fine

1/2 cup Pecans, chopped fine

With an electric mixer in a mixing bowl, cream the butter at medium-high speed until very pale in color. Add the sugar gradually, and keep mixing until there is no grittiness. Add the egg and flour, and blend on medium-low speed. Add almond extract, and mix until it disappears. With a wooden spoon, mix in nuts, and roll into a cylinder. Wrap in aluminum foil and freeze for 3 hours. Slice into discs about 1/2-inch thick to serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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