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.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.