How long can I store leftovers?

Store in an airtight container at room temperature for up to 3 days.

Can I make this ahead?

Yes, you can bake the tortes a day in advance and glaze them just before serving.

What can I use instead of almond liqueur?

Substitute with an equal amount of almond extract mixed with water or apple juice.

Is there a gluten-free alternative?

Use a gluten-free flour blend in place of all-purpose flour.

How do I reheat the tortes?

Warm the tortes gently in a microwave for about 10-15 seconds before serving.

Sweet Finnish Runeberg Torte with Almond Liqueur Glaze

Name: Sweet Finnish Runeberg Torte with Almond Liqueur Glaze
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12 tortes
Cuisine: Dessert
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp almond extract; 1 cup ground almonds; 1 1/4 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup water; 1/4 cup granulated sugar; 3 tbsp almond liqueur; 1 cup powdered sugar; 2-3 tbsp almond liqueur; 12 tsp raspberry jam (for topping)

Traditional Finnish Dessert

A classic Finnish treat, the Runeberg Torte is moist, almond-flavored, and topped with a delightful almond liqueur glaze. Perfect for any festive occasion.

1 h 30 min
12 tortes
Intermediate

Ingredients

For the Tortes

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp almond extract

1 cup ground almonds

1 1/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

For the Syrup

1/2 cup water

1/4 cup granulated sugar

3 tbsp almond liqueur

For the Glaze

1 cup powdered sugar

2-3 tbsp almond liqueur

12 tsp raspberry jam (for topping)

Preparation

Preparing the Tortes

Preheat Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Cream Butter and Sugar

Cream the butter and sugar together until light and fluffy.

Add Eggs and Extract

Add the eggs one at a time, mixing well after each addition. Stir in almond extract.

Combine Dry Ingredients

In a separate bowl, combine ground almonds, flour, baking powder, and salt.

Toast the almonds beforehand to enhance their nutty flavor.

Mix Batter

Gradually add the dry ingredients to the wet mixture until just combined.

Making the Syrup

Boil Sugar Mixture

In a small saucepan, bring water and sugar to a boil, stirring until the sugar dissolves.

Add Almond Liqueur and Cool

Remove from heat and stir in almond liqueur. Set aside to cool.

Ensure the tortes cool before drizzling with syrup; otherwise, they may become too moist. Pro Tip: Use a toothpick to prick the tortes before adding syrup for better absorption.

Cooking Process

Baking

Spoon the batter into prepared liners, filling two-thirds full. Bake for 18-20 minutes until golden.

Bake at 350°F (175°C) for 18-20 minutes.

Syrup Drizzling

Once baked, let the tortes cool slightly in the pan, then drizzle with cooled syrup.

Allow the tortes to cool for about 10 minutes before drizzling.

Glazing

Mix powdered sugar and almond liqueur until smooth. Drizzle over cooled tortes, topping each with a teaspoon of raspberry jam.

Plating & Serving