ALMOND LEMON TORTE
Steps:
- Make the torte rounds: In a food processor grind fine the almonds with the confectioners sugar, add the flour and blend the mixture until well combined. Add the butter, blend the mixture until it resembles coarse mean, and on a work surface knead the dough lightly with the heel fo the had to distribute the butter evenly. Form the dough into a ball and dust it lightly with flour. Wrap the dough in plastic wrap and chill it for at least 1 hour or overnight. Divid the dough into 4 pieces and on 2 baking sheets press each piece into an 8" round. Bake the rounds in he middle of a preheated 375 degree oven, 1 sheet at a time, for 10 to 12 minutes, or until they are golden, and let them cool on the sheets on racks. With a narrow metal spatula loosen the rounds carefully and transfer them to a work surface. Make the filling: In a bowl whisk together the condensed milk and the yolks until the mixture is combined well, add the lemon juice and the rind, and whisk the mixture until it is thickened. Stir in the almonds until they ar combined well. On a serving dish arrange 1 torte round, spread it with one third of the filling, and layer the remeaining rounds and the remaining filling in the sam manner. Make the glaze: In a bowl whisk together the confectioners sugar, lemon juice, and 1 1/2 T hot water until the mixture is shiny and smooth. Pour the glaze onto the torte immediately, letting the excess drip down the side. Arrange the almonds decoratively on the glaze and let the torte stand for at least 30 minutes, or until the glaze is set. The torte may be made 6 hours in adance in order to achieve a softer, more cake-like consistency and may be chilled but in this case the glaze will lose its shine.
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