Mom’s Nut Torte
Serves: Yields 8-10 servings / Pareve / Freezer Friendly
Anyone who knows my mother-in-law knows that she makes this for Pesach. Her neighbors come by to get a piece of her acclaimed nut torte. The first time we went to my in-laws for Pesach, all I heard from my husband was “my mother’s nut torte!” Her reputation for this dessert did not disappoint. Yup! We label it “liver” in the freezer so no one sneaks it at night!
  • ⅔ cup ground almonds
  • ⅔ cup ground filberts
  • ¼ cup sugar
  • 6 Tbsp margarine
  • 1 cup brown sugar
  • 2 eggs
  • 1 egg yolk
  • ¼ cup potato starch
  • 1 cup coarsely chopped pecans
  • 1 cup coarsely chopped almonds
  • 1 cup shredded coconut
  • ½ cup chocolate chips
  1. Preheat oven to 350°F.
  2. Grease a 9-inch springform pan; dust with potato starch.
  3. Prepare the base: In a bowl, combine base ingredients. Press mixture into prepared pan; set aside
  4. Prepare the filling: Using an electric mixer, beat together sugar, eggs, egg yolk, and starch until light and frothy, about 4 minutes.
  5. Fold in nuts, coconut, and chocolate chips. Spread into base.
  6. Bake for 30-35 minutes or until golden brown.
  7. If you don’t have a springform pan, you can use any round pan. Line it well with parchment paper, making sure there is an overhang so it can be lifted out.
  8. I like this combination of nuts the best, but you can use any mixture of your favorite varieties.
Recipe by Between Carpools at