To be honest, I was never a big fan of walnuts. They were always the disappointment at the bottom of my Christmas stocking, the annoying chunk of sour crunch in my otherwise gooey brownie, the waxy and bitter nut that looked more like an insect than an edible. But then a dear friend gave me a pound of shelled local walnuts as a gift, and I was determined to appreciate and savor them. By toasting them until they smelled like baking bread, grinding them into a flour-like meal, and pairing them with orange zest, sweet pears and vanilla, I became transformed into a walnut lover. <br />This torte offers an unusual combination of lightness and nutty richness, delivering bright, delicate flavors in a decadent (almost buttery) form. Moist and fragrant, it's been known to make walnut lovers swoon, while walnut loathers just might be converted by it, like I was. <br />This recipe first appeared on my web site, buttersugarflowers.com

Share: