- FOR THE TORTA:
- 1–¾ cup Flour
- 1–½ cup Blanched Almonds, Finely Ground
- ¾ cups Sugar
- ¼ teaspoons Salt
- 1–½ teaspoon Vanilla Extract
- 1–¾ stick Unsalted Butter, Room Temperature
- FOR THE SAUCE:
- 12 ounces, weight Fresh Raspberries
- 2 Tablespoons Lemon Juice
- ¼ cups Sugar
- 3 teaspoons Cornstarch
- For the torta:
- Preheat the oven to 350 F. Butter a 10-inch springform pan; set aside.
- In a large bowl, whisk together flour, ground almonds, sugar, salt, and vanilla. Cut in the butter with a pastry blender until it is completely incorporated and there are no dry crumbs. Squeeze and mix the mixture with your hands to form pea-size to 1-inch clumps.
- Gently press three-quarters of the mixture into the prepared pan, and sprinkle evenly with the remaining crumbs. Bake until the cookie begins to turn golden, about 25 minutes. Reduce oven temperature to 300 F and continue to bake until golden brown and fairly dry, about 10 minutes more. Transfer pan to a wire rack to cool completely.
- Once cooled, remove sides of pan. Cookie can be kept, wrapped well in aluminum foil at room temperature for up to 3 days.
- Recipe adapted from Martha Stewart.
- For the sauce:
- In a medium saucepan on medium heat, cook the raspberries in the lemon juice until the berries are broken down. Once the raspberries are a liquid, strain the sauce through a strainer into a bowl to remove the seeds. Turn the liquid that is strained back into the pot and whisk in the sugar and the cornstarch. Continue to heat over medium until it becomes thick. Remove from heat and allow to cool before serving the sauce over wedges of the torta.