Alexandra's Kitchen: Chez Panisse Almond Torte (Made entirely in the food processor, is one of the simplest and most delicious desserts you could ever prepare. It tastes better with each passing day, so don’t be afraid to make it a day or two in advance).
The Times published Marian Burros’s recipe for Plum Torte every September from 1982 until when the editors determined that enough was enough. The recipe was to be printed for the last time that year. (Photo: Andrew Scrivani for The New York Times)
This is a copycat recipe I found in the paper of the famous Burnt Almond Torte from Prantls bakery in Shadyside, a neighborhood of Pittsburgh. This is the best Burnt Almond Torte you will ever taste! As close to the original as it gets.