Torta de Santiago (Spanish Almond Pie)
Good afternoon, friends!
- 1 1/4 cups all purpose flour
- 1 1/2 tbsp sugar
- 6 tablespoons cold butter, cut in small cubes
- 1 egg
- 1 tsp vanilla extract
- Butter and flour to grease/dust pan
- 1/2 cup sugar
- Zest of one lime
- 1/2 teaspoon cinnamon
- 3 eggs
- 3/4 cup almond flour plus 2 tablespoons (Bob's Red Mill has a good one)
- 1 tablespoon amaretto (optional)
- Santiago cross stencil
- Confectioners sugar
- In a large bowl, mix the flour and the sugar together.
- Add the cold butter and mix with your hands, working the butter into the dry ingredients, until the mixture resembles sand. (Yes, you can do this in a food processor if you'd like!)
- Add the rest of the ingredients and mix well until you have a smooth and consistent dough.
- Cover and refrigerate for 30 minutes.
- Grease and dust a tart pan (or springform pan) with butter and flour. Reserve.
- Once the dough has chilled for 30 minutes, use your fingers to press the dough into the tart pan, taking care to push it into the sides. Pat until the crust is even and, using a fork, make some holes all over the bottom. Reserve.
- Preheat oven to 375 degrees with a rack in the middle.
- In the bowl of a stand mixer, add the sugar, the lime zest and the cinnamon. Mix on low just to combine.
- Add the eggs, one at a time, and mix well. (If using the amaretto, add it with the eggs)
- Mix in the 3/4 cup almond flour until smooth.
- Pour the batter into the prepared tart pan and dust the remaining 2 tablespoons almond flour on top, for a crunchy finish.
- Bake for 30-40 minutes or until the top is golden brown and a tooth pick inserted in the middle comes out clean. Reserve to cool.
- Once the pie is cool, remove from the tart pan and transfer to a serving platter/stand.
- Place the Santiago cross in the middle and sprinkle confectioners sugar on top of the pie. Remove the cross to reveal the drawing.
- Serve at room temperature or cold.
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