The first thing you’ll notice about this torte is that it doesn’t call for traditional pastry. Instead, there’s an almond butter dough that you make either in your food processor or in an electric mixer. I like using almonds that still have their skin on for this purpose so that you get the nice speckles in the crust. It comes together very quickly with just 4 ingredients and you simply press it into a springform pan.
You can just wipe out your food processor (if that’s what you’re using) before proceeding to the next step of making the cream cheese filling. Make sure the cream cheese filling is nice and smooth. The best way to do that is to make sure the cream cheese is room temperature before you add it to the food processor. Room temperature cream cheese will blend up MUCH faster and more evenly than cold cream cheese.