Tag Archives: almond

Lemon squeezy

Recipe#43: lemon ricotta pie

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“Where there’s a whisk there’s a way!”

Ingredients

Crust

200 gr (1 cups) flour

100 gr (½ cup) sugar

100 gr (½ cup) butter – softened

1 egg

Filling

250 gr (1 cup) ricotta cheese

100 gr (½ cup) sugar

2 egg yolks

2 lemons’ zest

Directions

On your work surface area, combine flour, sugar, butter (softened) and egg. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge while you make the cream filling.

For the filling, combine the ricotta cheese and the sugar, add the egg yolks and then the lemon zest.

Spread the dough in the pan, with sides, leaving some dough to cover the top.

Fill the pie with the cream and then cover with the remaining spread out dough.

Bake for around 35′ or until the top turns slightly brown.

Let it cool and sprinkle with powdered sugar and thinly sliced almonds (optional).

Cheers,

A&J

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Unwrap me

Recipe#41chocolate & almond pie

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“I wish I was full of chocolate cake instead of feelings” (Jim Bugg)

Ingredients

Crust

500 gr (4 cups) flour

250 gr (1 cup) butter

300 gr (1 ½ cups) sugar

1 tsp vanilla

1 ½ tbsp baking powder

5 egg yolks

Filling

300 gr (2 cups) almonds – not pealed

250/300 gr amaretti – powdered

250 gr (2 cups) sugared cocoa powder

1 tsp vanilla

5 egg whites (beaten)

Milk or rum, as needed 

Directions

Preheat the oven to 180° C (350 F).

On your work surface area, combine flour, sugar, butter (softened), vanilla, baking powder and egg yolks. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge for half an hour.

Grind the almonds and the amaretti; combine with the sugar, the cocoa powder and the vanilla. In the end, add the beaten egg whites. As needed, use some milk or rum to combine all the ingredients and make the filling smooth.

Spread the dough in the pan with sides, leaving some dough to cover the top.

Fill the pie with filling and then cover with the remaining spread out dough.

Bake for around 45′ or until the top turns slightly brown.

Cheers,

A&J

Homies

Recipe#25cantuccini

Homies

“Most of our childhood is stored not in photos, but in certain biscuits, lights of day, smells, textures of carpet.” (Alain De Botton)

Ingredients

400 gr (3 ¼ cups) all-purpose flour

1 egg

3 yolks

230 gr (1 cup) granulated sugar

150 gr toasted pealed almonds (chopped)

100 gr (1 stick) butter

1 tsp baking soda

4-5 tbsp marsala or white wine

1 tbsp limoncello

Directions

In a bowl whisk together flour, sugar, and baking soda. Add all the other ingredients and beat until the batter becomes soft and smooth. Create “salami-shaped” tubes with the batter, put them on a sheet of baking paper, and slightly flatten them. Bake at 180° (350F) for about 20 minutes (they have to remain soft). Remove from the oven and cut the tubes to get “half-moon shaped” biscuits. Put them back in the oven for about 5 minutes until they become gold and crispy. Sprinkle some icing sugar on the cantuccini and then… Eat!

Cheers,

A&J

Delicacy

Recipe#19: caprese

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“Eat it quick or you’ll have to share.”

Ingredients

300 gr almonds

200 gr dark chocolate

200 gr melted butter

1 tbsp all-purpose flour

200 gr (1 cup) granulated white sugar

1 tsp vanilla extract

Directions

Preheat the oven to 180° (350 F). In a blender grind the almonds and the dark chocolate. Put them in a bowl and add the melted butter. In another bowl beat the eggs’ yolks, the sugar and the vanilla extract. Whip the eggs’ whites and mix all the ingredients together. Butter a round cake pan. Pour the batter in the pan. Bake for 1 hour.

Cheers,

A&J