 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
3 shortbread finger cookies, crushed |
3 tablespoons slivered almonds |
1/3 cup walnut pieces |
1 cup sugar |
1 (8-ounce) package semisweet chocolate squares, chopped |
1/2 cup butter, cut into pieces |
1 tablespoon almond liqueur |
4 large eggs |
1 cup whipping cream |
2 tablespoons powdered sugar |
Directions:
1. Press crushed cookies evenly into bottom of a buttered 8-inch springform pan; set aside.
2. Process almonds, walnuts, and 1 cup sugar in a food processor until ground, stopping once to scrape down sides. Transfer mixture to a bowl; set aside.
3. Combine chocolate and butter in a 1-quart glass measuring cup; microwave at MEDIUM (50% power) 3 to 4 minutes or until melted, stirring after each minute. Let stand 15 minutes.
4. Stir almond liqueur into nut mixture. Add eggs, 1 at a time, stirring just until blended after each addition. Stir in chocolate mixture. Pour over cookies in pan.
5. Bake at 325° for 35 to 40 minutes or until set; cool completely. Remove sides from pan.
6. Beat whipping cream and powdered sugar until soft peaks form, and serve with torte.
7. Note: Torte may be chilled. Remove from refrigerator 30 minutes before serving. For testing, we used Walker Shortbread Fingers.
|
|