Torte di Noci

After many years of flying to Italy and eating many “Torte di Noci” at restaurants and friends homes I finally wrote down one of the recipes.  Each one is different (even when I make the same recipe) but they never fail to amaze me.  The simplicity and richness will make you happy each time.  I make it with different nuts, liquor and toppings and I think this is the one I make most frequently.

 

Torte di Noci

Ingredients

• 8 T. Unsalted Butter (1 stick)
• 2/3 C. Granulated Sugar
• 1 Lg. Egg
• 2 T. Amaretto
• Zest of 1 Lemon
• 1 1/2 t. Baking Powder
• 1/2 lb. Walnuts (chopped fine in blender-Do Not Reduce To Paste)
• 1 C. All-Purpose Flour
• 1/4 C. Walnuts (chopped, garnish/optional)
• Whole Almonds (for garnish/optional)

Preparation

1. Cream butter and sugar, add egg, Amaretto, lemon zest, baking powder and mix thoroughly
2. Add walnuts and combine; add sifted flour (batter will be fairly dense)
3. Spread evenly in a 9″ cake pan and bake at 350 degrees for approx. 50-60 min.; cool slightly; turn out on serving plate
4. Decorate with crushed walnuts and whole almonds
5. Optional Garnish – Vanilla Ice Cream or Whipped Cream

(Serves 8)

Recipe from Linda Weingarten (TWA Purser and dear friend)