Almond Torte

Recipe By : The New Pasta Cookbook

• 4 cups milk
• 1 cup sugar
• 1 cup risoni (rice shaped pasta)
• 3 tablespoons vanilla
• 1 cup blanched almonds
• 2 tablespoons sugar
• 1 tablespoon dried bread crumbs
• 6 eggs
• 1/4 cup almond liqueur
• 1 teaspoon almond extract

In a large saucepan combine milk with sugar, and bring to the boil. Add risoni and 1 tablespoon vanilla and boil for 10 minutes, stirring once to twice. Set aside.
Preheat oven to 300 degrees F.
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 hot broiler until caramelised. Chop coarsely with breadcrumbs in a food processor or by hand.
Beat eggs, almond liqueur and extract, and remaining vanilla together. Add risoni mixture and almonds and mix well. Pour into buttered 10-inch baking dish and bake for about 1 hour, or until the top is golden brown and the torte set.
Remove from the oven and immediately prick holes over the entire surface with a toothpick or skewer. Sprinkle generously with additional almond liqueur and let cool.