Categories: Tortes 
      Yield: 10 servings 
  
--------------------------------BOTTOM CRUST-------------------------------- 
    1/2 c  ALMOND DELIGHT cereal 
      1 c  Flour 
    1/2 c  Butter 
      2 tb Ice water 
    1/4 c  Prepared raspberry filling 
 
--------------------------------UPPER PASTRY-------------------------------- 
    1/2 c  Butter 
      1 c  Water 
    1/4 c  Sugar 
      1 c  Flour, sifted 
      2 ts Almond extract 
      3    Eggs 
 
----------------------------------GARNISH---------------------------------- 
           ALMOND DELIGHT cereal 
           Powdered sugar 
           Milk 
           Almond extract 
  
  Preheat oven to 350'F. 
   
  Prepare bottom crust by combining ALMOND DELIGHTS brand cereal and 
  flour in food processor, blend 15 seconds. Add butter, process until 
  mixture resembles small peas; blend in water to form crust. Shape by 
  patting into wreath shape, approximately 12" in diameter and 4" wide, 
  on a parchment lined cookie sheet. Spread raspberry filling oven 
  crust. 
   
  Prepare upper pastry by bringing butter, water and sugar to boil in 
  saucepan; remove from heat and beat in flour and almond extract. Add 
  eggs, one at a time, beating till smooth. Spread over prepared crust. 
   
  Bake 55-60 minutes. To cool, slip torte and parchment onto wire rack. 
  Garnish by sprinkling torte with 1 cup ALMOND DELIGHT cereal and 
  lacing the top with confectioners' sugar icing, prepared by stirring 
  together 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon 
  almond extract. 
   
  ALTERNATIVE INSTRUCTIONS: Put cereal in plastic bag, crush with 
  rolling pin; combine cereal, butter and flour in medium bowl and 
  blend with pastry blender until mixture resembles small peas; blend 
  in water to form crust. 
   
  NOTE: May be frozen before garnishing; defrost fully and garnish when 
  ready to serve.