Cranberry Nut Torte
Recipe Courtesy of of A Thyme to Entertain, Menus & Traditions of Annapolis, Maryland, page 201.
Servings 8 Servings
Ingredients
Crust
- 2 cups walnuts
- 2 tablespoons sugar
- 2 tablespoons unsalted butter melted
Filling
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ½ cup 1 stick unsalted butter, melted
- 2 eggs
- 1 ½ teaspoons almond extract
- ½ cup walnuts
- 1 cup cranberries
- Confectioner’s sugar
Instructions
Crust
- To prepare the crust, process the walnuts in a food processor until finely ground. Combine the walnuts, sugar and butter in a bowl and mix well. Press the walnut mixture evenly over the bottom of an 8-inch springform pan.
Filling
- To prepare filling, combine sugar, flour, butter, eggs, and almond extract in a bowl and mix until combined. Process the walnuts and cranberries in a food processor until coarsely chopped and stir into the filling. Spread the filling evenly over the crust. Bake at 350 degrees for 1 hour. Let stand until cool. To serve, remove the side of the springform pan and dust the top of the torte with confectioner’s sugar.
Notes
You could substitute 1 ½ teaspoons cognac for the 1 ½ teaspoons almond extract.
