Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------BOTTOM CRUST-----------------------------
1/2 c "Almond Delight" cereal 2 tb Ice water
1 c A.P. flour 1/4 c Raspberry filling
1/2 c Butter (1 stick)

------------------------UPPER PASTRY-----------------------------
1/2 c Butter (1 stick) 1 c A.P. flour, sifted
1 c Water 2 ts Almond extract
1/4 c Sugar 3 Eggs

--------------------------GARNISH-------------------------------
"Almond Delight" cereal Milk
Powdered sugar Almond extract

Preheat oven to 350 F.
Prepare bottom crust by combining "Almond Delight" cereal and
flour in food processor, blend 15 seconds. Add butter, process until
mixture resembles small peas; blend in water to form crust.* Shape
by patting into wreath shape, approx. 12" in diameter and 4" wide, on
a parchment lined cookie sheet. Spread raspberry filling over crust.

Prepare upper pastry by bringing butter, water and sugar to boil in
saucepan; remove from heat and beat in flour and almond extract. Add
eggs, one at a time, beating till smooth. Spread over prepared crust.

Bake 55 to 60 minutes. To cool, slip torte and parchment onto wire
rack. Garnish by sprinkling torte with 1 cup "Almond Delight" cereal
and lacing the top with confectioners sugar icing, prepared by
stirring together 1 cup powdered sugar, 1 tb. milk and 1/2 ts. almond
extract.

Yield: 8 to 10 servings or 1 torte

*Alternative instructions: put cereal in plastic bag, crush with
rolling pin; combine cereal, butter and flour in medium bowl and
blend with pastry blender until mixture resembles small peas; blend
in water to form crust.

NOTE: May be frozen before garnishing; defrost fully and garnish
when ready to serve.

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