Yesteday, I raved about the pasta dish at the Pasta, Primo, Vino event at Adair Vineyards. I decided I would share the recipe with you, since they were lovely enough to share it with us.
Almond Torte
4 cups milk
1 cup sugar
1 cup orzo
3 tablespoons vanilla
1 cup blanched almonds
2 tablespoons sugar
1 tablespoons dried breadcrumbs
6 eggs
1/4 cup almond liqueur
1 teaspoon almond extract
In a large saucepan combine milk with sugar and bring to a boil. Add orzo and on 1 Tbs. vanilla, and boil for 10 minutes, stirring once or twice. Set aside. Preheat oven to 300 degrees.
Put almonds close together on a sheet of foil on a baking tray. Sprinkle with the extra sugar and some water and place under a hpt broiler until carmalized. Chop coarsely with breadcrumbs in a food processor or by hand.
Beat eggs, almond liqueur and extract, and remaining vanilla together. Add orzo mixture and almonds, mix well. Pour into buttered 10 inch baking dish. Bake for about 1 hour or until the top is golden brown and the torte set. Remove from the oven, immediately prick holes over the entire surface with a toothpick or skewer. Sprinkle generously with additional almond liqueur and let cool.