Recipe #22: amaretto pie


“I eat cake because it’s somebody’s birthday somewhere”



250gr (2 cups) flour

120gr (½ cup + 1tbsp) butter

50gr (¼ cup) sugar

1 egg yolk

1 lemon zest

1 tsp vanilla


200gr (¾ cup + 2tbsp) ricotta cheese

100gr (1 ¼ cup) crushed amaretti

40gr (¼ cup) dark chocolate, minced

50gr (1/3 cup) raisins

2 egg yolks

50gr (¼ cup) sugar

1 shot glass of disaronno liquor


Pour the flour on your working surface and place the softened butter cut into pieces in the center. Add the sugar, the egg yolk and the lemon zest. Quickly combine all ingredients and briefly knead the dough to form a ball. Wrap the dough in plastic wrap and store in the fridge for 1 hour.

In the meanwhile, make the cream. First of all, make sure you let the raisins soften in a glass of water for 20 minutes. Then crush the amaretti biscuits, pour the disaronno liquor on the crumbs, combine and set aside. Whisk together the ricotta cheese, the egg yolks and the sugar. Add the flavoured amaretti crumbs, the (wringed out) raisins and the minced chocolate. Combine all the ingredients until the cream is smooth and well blended.

Line a 24 cm (9 inch) baking pan with parchment paper. Spread the dough evenly in the pan and up the sides. Pour the cream on top of the dough. You can use the remaining dough to decorate the top of the cake. Bake for 45 minutes at 180° (350 F).

                                                                                                                                                                           Cheers,                                                                                                                                                                         A&J



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