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Almond Torte Dessert Nagle Warren Mansion Cheyenne, Wyoming

Almond Torte Dessert - - Nagle Warren Mansion B&B - Cheyenne, Wyoming This is a light showy dessert. Fresh fruits from the Farmers Market add a special touch.

From: Jane Branigan, Nagle Warren Mansion B&B

Serves: 12

Torte Ingredients: (serves  )

Preheat oven to 375° with the rack on the lowest shelf.

¼ C. toasted almonds chopped fine

¼ C. sugar

1 ¼ oz. unsalted butter

¾ T. all purpose flour

2 tsp. heavy cream.


Combine all ingredients in a heavy saucepan. Heat over medium-low heat until butter and sugar are dissolved. Set aside to cool for about 15 minutes.

Line baking sheets with parchment paper. Drop teaspoons of batter 5 to 6 inches apart on the baking sheets. (Note:  use a light colored baking sheet. The crisps will burn on a dark sheet.) Bake until lightly browned, about 8 minutes. Cool on baking sheets on a rack for about 5 minutes, then transfer from the baking sheets to the rack to cool completely.


Filling Ingredients:

2 fl. ozs. heavy cream

1/8 tsp. cream of tartar

½ T. brown sugar, packed

1/8 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1/8 tsp. vanilla extract

4 oz. fresh fruit

The fresher and riper the fruit, the better, like a peach that drips off your chin when you bite into it.

Combine cream, cream of tartar and brown sugar in a chilled bowl and beat with an electric mixer until it begins to form soft peaks. Be careful not to over beat. Fold in the cinnamon, nutmeg and vanilla.


To Assemble the Tortes:

Place half the almond crisps on a serving tray. Top with a rounded spoonful of whipped cream and a few pieces of fruit. Top with an additional crisp, a teaspoon of whipped cream, and a little more fruit.

Note: handle gently as the crisps are fragile. Use the broken crisps for added garnish or sprinkle over some fresh fruit or ice cream


Almond Torte Dessert  Nagle Warren Mansion  Cheyenne, Wyoming


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