Looking to celebrate National Pecan Torte Day, or just looking for a delicious dessert? Kim’s recipe for this Almond Torte with Pecan Crust is just the thing you need. Give it a try, we know you’ll love it.

Crust mixture:

  • 1 1/3 C. flour
  • 1 tsp. baking powder
  • 1/2 C. butter (unsalted)-chilled
  • 1 egg
  • 2 TBL Pecan crumbs (crushed fine)



  1. Mix all ingredients except chilled butter in Cuisinart.
  2. Once all mixed, add butter cut into TBL sections. Do not mix too long as you don’t want the butter to melt. Turn out into ¼” – ½” torte pan.
  3. Gently press mixture into pan evenly and along the sides. – cover and refrigerate.

Torte mixture:

  • 1/2 C. unsalted butter
  • 2/3 C. sugar
  • 2 eggs
  • 1/2 tsp Almond extract
  • 1 C. sliced Almonds



  1. In Cuisinart mix butter and sugar first. Once creamed together add eggs, extract and sliced Almonds. Do not over mix – just a few short pulses will do. Set aside.
  2. Pull crust from refrigerator and spread 1/4 C. seedless raspberry jam across the bottom. Then pour in almond mixture. Bake at 350º for 50 minutes.
  3. Remove from oven and let cool. Once completely cooled, spread another 1/4 C. seedless raspberry jam on top. Pipe lemon/confection in circles on top and spread with a toothpick.
  4. When serving push bottom of torte pan out of ring and set on top of platter.