Focaccia Di Mandorle (Almond Torte from Tuscany)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A lovely Italian Almond Torte with a custard filling made with real vanilla from a vanilla bean. Great recipe to use up those extra egg yolks. The dough needs to be left in the fridge for 1 hour.”
2hrs 5mins
1 torte

Ingredients Nutrition

  • dough
  • 250 g ground blanched almonds (8 7/8 ounces)
  • 250 g flour (8 7/8 ounces)
  • 250 g soft butter (8 7/8 ounces)
  • 250 g sugar
  • custard filling
  • 300 ml milk
  • 1 vanilla bean (don't use extract)
  • 4 egg yolks
  • 100 g sugar (3 1/2 ounces)
  • 2 tablespoons flour
  • topping
  • 3 tablespoons icing sugar
  • 100 g slivered almonds, toasted


  1. Dough:
  2. Mix all the dough ingredients and knead until smooth. Halve dough and form each half into a ball. Wrap them in cling film. Leave in the fridge for 1 hour.
  3. Preheat oven to 180°C/355°F Roll out each dough between 2 pieces of lining paper until you get a circle of 11 inches. Shape the circle with your hands, so that you will get a smooth edge. There is no need to get a perfect circle. Bake 15 minutes or until cooked and golden. Let cool.
  4. Custard:
  5. Put milk into a pan. Slice vanilla bean lengthwise. Scratch out black stuff inside vanilla bean with the blade of a knife and add it to the milk together with the sliced vanilla bean. Bring to a boil. Let cool.
  6. Using an electric mixer, mix yolks and sugar for 2 minutes. Add flour and mix until well combined.
  7. Remove vanilla bean from milk. Add yolk mixture.
  8. Stirring all the time, cook mixture on medium-low heat until thickened. The mixture mustn't boil.
  9. Let custard cool, stirring frequently to avoid building a skin on top.
  10. Now you've got two variations. The original recipe says to spread 1 biscuit with the cooled filling, to top it with the remaining biscuit, to dust it with the icing sugar and to sprinkle it with the toasted slivered almonds. As I feared that the slivered almonds would fall off that way when you cut it, I reserved a small amount of the filling and spread it on top of the second biscuit, topped it then with the almonds and finally dusted the foccacia di mandorle with icing sugar.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a