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Masson’s Almond Torte

The memory of Masson’s at West End is fading, but some of its famous dishes live on. In particular, I’m often asked about a rather strange dessert for which they were famous. It was essentially a ball of butter cream, frozen and sliced. A similar dessert was served at Christian’s, covered with chocolate sauce and referred to as the “Skip,” after a waiter who devised it. Of course, Christian’s is gone now, too. Here’s the Masson’s recipe for those who like it. I am not one of you, but enjoy!

  • 2 sticks unsalted butter, softened
  • 1 cup light brown sugar
  • 1 egg
  • 5 Tbs. flour
  • 1 tsp. almond extract
  • 1/2 cup toasted almonds, chopped fine
  • 1/2 cup pecans, chopped fine

1. With an electric mixer in a mixer bowl, cream the butter at medium-high speed until very pale in color. Add the sugar gradually and keep mixing until there’s no grittiness.

2. Add the egg and flour and blend on medium-low speed. Add almond extract and mix until it disappears.

3. With a wooden spoon, mix nuts in and roll into a cylinder. Wrap in aluminum foil and freeze for three hours.

4. Slice into pieces about a half-inch thick. Serve two per person.

Serves six to eight.

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  1. Joan on May 14, 2016

    Holy cow! Just started thinking about this dessert and realized we lost our copy of the book in Katrina. So glad to see it again. Just as decadent as ever, but out of this world delicious. Thanks!

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