Light, lemony and gluten free, this Flourless Lemon Almond Torte is special enough for your holiday dessert table, yet simple enough for a weeknight snack.
When we were in Barcelona a few summers ago, we dined at a local restaurant near the water. The meal was incredible and afterwards, while the waitstaff was getting our coffee, they placed a dessert on the table for us to pick on called gató while we waited.
It was a flourless lemon almond dessert that they cut into small squares and was delicious.
I had wanted to make it when we got home, but had forgotten about it until I came across a recipe that looked similar in a special edition of Bon Appetit Tastes of the World insert.
How do you make a Flourless Lemon Almond Torte?
For this recipe you’ll need almonds, granulated sugar, eggs, lemon, ground cinnamon and cooking spray. Start by preheating the oven to 375 degrees F; then spray 11-inch tart pan with cooking spray.
Grind the almonds and 2 tablespoons of the sugar in a food processor; then set aside. Combine egg yolks, 2 tablespoons of sugar, lemon zest and cinnamon in a large bowl; then beat with an electric mixture on medium speed for 2 minutes.
Next, fold in the almond mixture. In a separate bowl with clean beaters, beat egg whites until soft peaks form; then gradually beat in the remaining 4 tablespoons of sugar.
Gradually fold the egg whites into the almond mixture; then transfer to your tart pan. Bake 20 minutes or until tester inserted into the middle comes out clean. Cool before slicing.
This Flourless Lemon Almond Torte was deliciously light and VERY easy to make. I also loved how it had a minimal number of ingredients. Five to be exact and I had everything I needed already in the house: almonds, lemon, eggs, sugar, and cinnamon.
It’s also gluten free, which is an added bonus and I enjoyed mine with a cup of hot tea. ~Enjoy!
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Ingredients
- 1 1/2 cups slivered almonds
- 8 tablespoons granulated sugar ;divided
- 4 large eggs ,separated
- 2 tablespoons lemon zest
- 1/2 teaspoon ground cinnamon
- cooking spray
Instructions
- Preheat oven to 375 degrees F and spray 11-inch tart pan with cooking spray.
- Grind the almonds and 2 tablespoons sugar in a food processor. Set aside.
- Combine egg yolks, 2 tablespoons sugar, lemon zest and cinnamon in a large bowl; then beat with an electric mixture on medium speed for 2 minutes.
- Next, fold in the almond mixture.
- In a separate bowl with clean beaters, beat egg whites until soft peaks form; then gradually beat in the remaining 4 tablespoons sugar.
- Gradually fold the egg whites into the almond mixture; then transfer to your tart pan.
- Bake 20 minutes or until tester inserted into the middle comes out clean. Cool before slicing.
Notes
Nutrition
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I make a flourless chocolate torte and have been looking for something that is the other side of chocolate. Tis could be it. I love citrus ( even more than chocolate). I’m trying this tomorrow. I’ll let you know how it came out, and if it passes the “wife” test. Thanks for the recipe
You’re welcome, I hope you enjoy it!