In a mixing bowl, beat the softened butter on medium speed for about 2 minutes until it’s light and creamy. This step is crucial as it creates the foundation for a delightful torte.

Next, add in the 1 1/2 cups of granulated sugar. Increase the speed and beat this mixture for about 4 minutes until it becomes fluffy and almost pale in color. This extra air helps create a lighter texture in your torte.

Now, gently fold in the beaten eggs and almond extract. Mix on high until everything is just combined. This will add that rich almond flavor that is the star of the show.

Pour in the all-purpose flour and gently mix until fully integrated. The batter will be thick, which is perfectly normal for an almond torte.

Grab your 9-inch springform pan. Line the bottom with parchment paper—simply trace around the bottom of the pan on the parchment and cut out a circle. Lightly spray the sides for easy removal later.

Pour the batter into your prepared pan, smoothing the top with a spatula. In a bowl, combine the sliced almonds with the tablespoon of sugar and sprinkle this mixture generously over the batter. Bake in a preheated oven at 350°F (175°C) for 35 minutes. Then, cover with foil for an additional 5 to 7 minutes to set the center. The top should be golden brown and crispy around the edges.

Once done, remove the torte from the oven and let it cool completely in the pan. The center will be slightly gooey, but don't worry, it firms up as it cools.