May 092019

This is a dish I never at at Masson’s. It does, however, remind me of the Mystere de Paris dessert at LeRuth’s. It was an almond torte topped with whipped cream and homemade chocolate sauce. ¬†It was a very ¬†spectacular looking and tasting dessert.

2 sticks unsalted Butter, softened

1 cup light Brown Sugar

1 Egg

5 tablespoons Flour

1teaspoon Almond Extract

1/2 cup toasted Almonds, chopped fine

1/2 cup Pecans, chopped fine

With an electric mixer in a mixing bowl, cream the butter at medium-high speed until very pale in color. Add the sugar gradually, and keep mixing until there is no grittiness. Add the egg and flour, and blend on medium-low speed. Add almond extract, and mix until it disappears. With a wooden spoon, mix in nuts, and roll into a cylinder. Wrap in aluminum foil and freeze for 3 hours. Slice into discs about 1/2-inch thick to serve.


Good Cooking, Good Eating and Good Living!!!