Torta di Mandorle Italian Almond Tart
Ingredients
- 1 9-inch unbaked tart shell, chilled (see note for link or choose your favourite sweet shortcrust pastry)
- 7/8 cup (125 grams) whole, unpeeled almonds
- 1/2 cup (100 grams) sugar
- 1 cup (225 grams) unsalted butter, softened
- 1 whole egg, plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (or a splash of amaretto liqueur)
- 3/4 cup (100 grams) roughly chopped blanched almonds (or a mixture of almonds, hazelnuts and pine nuts)
- Optional: powdered sugar for dusting or whipped cream for serving
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