*  Exported from  MasterCook  *
 
                          MERRY BERRY ALMOND TORTE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----BOTTOM CRUST-----
      1/2   c            ALMOND DELIGHT cereal
    1       c            Flour
      1/2   c            Butter
    2       T            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       t            Almond extract
    3                    Eggs
                         -----GARNISH-----
                         ALMOND DELIGHT cereal
                         Powdered sugar
                         Milk
                         Almond extract
 
   Preheat oven to 350'F.
   
   Prepare bottom crust by combining ALMOND DELIGHTS 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 55-60 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 tablespoon milk and 1/2 teaspoon
   almond extract.
   
   ALTERNATIVE INSTRUCTIONS: 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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