1) Combine flour, brown sugar, and 1/4 teaspoon almond extract; mix well.
2) Cut in 1/2 cup butter with a fork or pastry blender. The mixture will be quite dry. Press 1 3/4 to 2 cups in the bottom and up the sides of an ungreased 10-inch springform pan.
3) Bake until just light brown, about 10 minutes.
4) Remove from oven and reduce oven temperature to 350 degrees.
For the filling:
1) Combine the sugar, 1/2 cup butter, eggs, and 1/2 teaspoon almond extract; blend well.
2) Mix in the white chocolate and 1 cup of slivered almonds.
3) Pour mixture into crust-lined pan. Sprinkle with the remaining crumbs (cover all), then sprinkle 1/2 cup of slivered almonds around the outer edges of the torte.
4) Bake at 350 degrees for about 40 to 50 minutes, or until golden brown and almonds are lightly toasted.
5) Cool for 10 minutes; run a knife around side to loosen and remove pan sides.
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DJ Chef Marc Weiss, food editor for The Best of Long Island Restaurants Magazine WOWS us with this sumptuous dessert recipe!
Heat oven to 400 degrees.
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