* Exported from MasterCook * DOUBLE NUT TORTE 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 - - - - - - - - - - - - - - - - - -