2 cups all-purpose flour

1/2 cup light brown sugar, firmly packed

1/4 teaspoon almond extract

1/2 cup butter, softened

  Filling:

2/3 cup sugar

1/2 cup butter, melted

3 eggs

1/2 teaspoon almond extract

1 (6 oz) pkg white chocolate, coarsely chopped

1 cup slivered almonds

1/2 cup slivered almonds

maraschino cherries, for garnish

Heat oven to 400F. For the crust: Combine flour, brown sugar, and 1/4 teaspoon

almond extract; mix well. Cut in 1/2 cup butter with a fork or pastry blender. The

mixture will be quite dry. Press 1 3/4 to 2 cups in the bottom and up the sides of

an ungreased 10-inch springform pan. Bake until just light brown, about 10 minutes.

Remove from oven and reduce oven temperature to 350 degrees.

For the filling: Combine the sugar, 1/2 cup butter, eggs, and 1/2 teaspoon almond

extract; blend well. Mix in the white chocolate and 1 cup of slivered almonds. Pour

mixture into crust-lined pan. Sprinkle with the remaining crumbs (cover all), then

sprinkle 1/2 cup of slivered almonds around the outer edges of the torte.

Bake at 350 degrees for about 40 to 50 minutes, or until golden brown and almonds

are lightly toasted. Cool for 10 minutes; run a knife around side to loosen and remove

pan sides.