Delicious! Since others may not have toasted almonds before like me, here’s a recipe: To toast sliced or slivered almonds, heat oven to 350E. Spread almonds in one layer in a shallow baking pan. Bake 8 to 10 minutes, stirring occasionally until light golden brown. Cool completely. To grind, use food processor or chopper. I used sliced almonds and the first batch went from underdone to burned within 2 minutes so watch them closely. I used a chopper to finely cut them. I wanted my torte to look like the photo so I toasted another ½-¾ cup more sliced almonds to put on the outside edge when it was done. To affix the almonds, I put some on my hand and patted them into the cocoa whipped cream. I thought I had a standard size jelly-roll pan but it was larger than what was stated in the recipe (mine is 11”x17”) so had to use 2 parchment sheets. I didn’t spread the cake the full length of the pan but stopped about 2” short so it would be similar to the recipe. The cake did not come off the parchment easily; I had to ease it off with a spatula. There was just enough cocoa whipped cream to fill and cover the torte so don’t make the filling layers too thick. This recipe served 10 (instead of 12). It took me longer to prepare this dessert than the recipe stated but it was worth every minute. It got rave reviews. It’s a terrific dessert for the Days of Unleavened Bread. I am eager to make this for another friend who has a gluten-free diet.
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Delicious! Since others may not have toasted almonds before like me, here’s a recipe: To...