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Merry berry almond torte

Yield: 10 Servings MM

Ingredients:

• 1/2 c ALMOND DELIGHT cereal
• 1 c Flour
• 1/2 c Butter
• 2 tb Ice water
• 1/4 c Prepared raspberry filling MMMMM------------------------UPPER PASTRY-----------------------------
• 1/2 c Butter
• 1 c Water
• 1/4 c Sugar
• 1 c Flour sifted
• 2 ts Almond extract
• 3 Eggs

Instructions:

MMMMM--------------------------GARNISH------------------------------- ALMOND DELIGHT cereal Powdered sugar Milk Almond extract Preheat oven to 350'F. Prepare bottom crust by combining ALMOND DELIGHTS brand 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 approximately 12" in diameter and 4" wide on a parchment lined cookie sheet. Spread raspberry filling oven 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 55-60 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 tablespoon milk and 1/2 teaspoon almond extract. 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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