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Almond-Crisp Tortes


For the Almond Crisps

  • 3/4 cup finely chopped almonds I gave mine a quick whiz in the food processor
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 tbsp flour
  • 2 tbsp heavy whipping cream

For the Amaretto Chocolate Mousse

  • 300 ml heavy cream
  • 200 g premium chocolate I used Callebaut
  • 1 egg at room temperature
  • 50 g sugar
  • 2 tbsp Amaretto Liquor


For the Mousse

  • In a heavy bottom saucepan, heat the cream over medium heat, to a light simmer. Remove from heat.
  • Add the chocolate to the hot cream and whisk until the chocolate has completely melted. Continue to whisk until slightly thickened. Transfer the cream and chocolate to a bowl and place in the refrigerator to cool.
  • In a small bowl, whisk together the egg and sugar until the sugar has dissolved, and the it's silky and smooth.
  • Transfer cream mixture to the bowl of a stand mixer, fitted with the whisk attachment. Add egg, sugar and Amaretto. Whisk until the mixture thickens and holds medium peaks. Place back in the refrigerator until ready to use.

For the Almond Crisps

  • Preheat oven to 375°F.
  • Combine all ingredients in a heavy bottomed saucepan. Heat over medium-low heat until butter and sugar are completely dissolved; set aside to cool for approximately 15 minutes.
  • Line baking sheets with parchment paper. Drop almond mixture by the tablespoon on baking sheet; allowing 5 to 6 inches between each. Note: use a light colored baking sheet. The crisps will burn if a dark baking sheet is used.
  • Bake for 8 minutes or until lightly browned. Remove from oven; let sit for 5 minutes on baking sheet before transferring to a cooling rack.
  • Use these delicate crisps to make individual almond tortes, crumble over ice cream or as a cookie.

To Assemble the Tortes

  • Pipe or dollop mousse onto a crisp. Top with another crisp, fruit, a dollop of more moose and chocolate shavings. I like to use any broken crisps as garnish as well. Serve immediately.