Instructions: Preheat oven to 350F.

Prepare bottom crust by combining ALMOND DELIGHTS brand cereal and flour in food processor, blend 15 seconds. Add butter, process until mixture resembles small peas; blend in water to form crust. Shape by patting into wreath shape, approximately 12" in diameter and 4" wide, on a parchment lined cookie sheet. Spread raspberry filling oven crust.

Prepare upper pastry by bringing butter, water and sugar to boil in saucepan; remove from heat and beat in flour and almond extract. Add eggs, one at a time, beating till smooth. Spread over prepared crust.

Bake 55-60 minutes. To cool, slip torte and parchment onto wire rack.

Garnish by sprinkling torte with 1 cup ALMOND DELIGHT cereal and lacing the top with confectioners sugar icing, prepared by stirring together 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon almond extract.

ALTERNATIVE INSTRUCTIONS: Put cereal in plastic bag, crush with rolling pin; combine cereal, butter and flour in medium bowl and blend with pastry blender until mixture resembles small peas; blend in water to form crust.

NOTE: May be frozen before garnishing; defrost fully and garnish when ready to serve.

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