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3 cups slivered almonds, toasted
Combine almonds and sugar in processor and chop finely. Transfer to medium bowl. Combine butter and cinnamon and mix into almonds.
Transfer to 9" diameter springform pan. Using plastic wrap as aid, press almond mixture firmly 2" up sides and then over bottom of pan. Freeze 15 minutes.
Preheat oven to 350°F.
Place pan with crust on cookie sheet and bake 20 minutes. If crust sides slip, press back to place with back of fork. Transfer pan to rack and cool completely.
Melt strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cool. Soften ice or sorbet very slightly and spread in pan. Freeze until firm. This can be prepared one day ahead. Cover and freeze.
Cut between crust and pan sides with small sharp knife. Remove pan sides. Spoon 1/2 cup sauce over center of torte. Mound fresh strawberries in center. Cut in slices and serve with sauce.
Poster's Notes:
Posted by Sandy Calin
Nutritional Info Per Serving: N/A
1/2 cup sugar
5 tablespoons butter, melted
1/4 teaspoon cinnamon
1/3 cup strawberry preserves
3 pints lemon sorbet or lemon ice (click for recipes)
1 basket fresh strawberries
Strawberry Rhubarb Sauce (click here for recipe)
This is a great Passover dessert, without any matzo products.