Tag Archives: amaretto

Unwrap me

Recipe#41chocolate & almond pie

img-20161022-wa0009

“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

Advertisements

Faith

Recipe #22: amaretto pie

1

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

Ingredients

Crust:

250gr (2 cups) flour

120gr (½ cup + 1tbsp) butter

50gr (¼ cup) sugar

1 egg yolk

1 lemon zest

1 tsp vanilla

Cream:

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

Directions

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