*  Exported from  MasterCook  *

                         Merry Berry Almond Torte

Recipe By     : Merry Berry
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Bottom Crust:
     1/2   c            Almond Delight cereal
   1       c            Flour
     1/2   c            Butter
   2       tb           Ice water
     1/4   c            Prepared raspberry filling
                        Upper Pastry:
     1/2   c            Butter
   1       c            Water
     1/4   c            Sugar
   1       c            Flour -- sifted
   2       ts           Almond extract
   3                    Eggs
                        Garnish:
                        Almond Delight cereal
                        Powdered sugar
                        Milk
                        Almond extract

  Preheat oven to 350°F.
  
  Prepare bottom crust by combining Almond Delight's 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 to 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 tb milk, and 1/2 ts almond extract.
  
  Variation:

  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.

 
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