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.