The Food Show
Masson's Almond Torte
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.
Add the egg and flour and blend on medium-low speed. Add almond extract and mix until it disappears.
With a wooden spoon, mix nuts in and roll into a cylinder. Wrap in aluminum foil and freeze for three hours.
Slice into pieces about a half-inch thick. Serve two per person.
2 sticks unsalted butter, softened
1 cup light brown sugar
5 Tbs. flour
1 tsp. almond extract
1/2 cup toasted almonds, chopped fine
1/2 cup pecans, chopped fine