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Corn and almond torte
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Ingredients:
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Serving 4-6
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5
oz. (150 gr.) white flour
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5
oz. (150 gr.) corn flour
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3,1/2 oz. (150 gr.) almonds
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3,1/2 oz. (100 gr.) sugar
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1
egg
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7
oz. (200 gr.) butter
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A
pinch of salt
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Preparation
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Turn oven to 180° C.
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I
think almonds with skin taste better than the skinless one,
therefore I always purchase almonds with skin.
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An
easy method to remove the skin is to blanch them into boiling
water for a minute. Discard the water and peel them by pressing
your thumb and index in the middle of the almond
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Roast in the oven till golden and let cool
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Reserve some almonds for the topping and cut the remaining into
coarse pieces
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In
a bowl mix together the dry ingredients.
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In
a separate bowl, roughly beat whole egg. Add them to the dry
mixture
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Melt the butter and add it to the mixture.
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Stir and pour into into a non stick baking pan. Top with the the
reserved whole almonds
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Bake till edges turn golden (between 20-30 minutes).
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Serve at room temperature or cold.
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Since it is a crumbly dessert a way to serve it in Verona is to
soften it with a prinkle of Grappa.
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Buon appetito!
