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Amaretti crostata

“Amaretti morbidi” are chewy, Italian almond macaroons… this is my rendition of a chewy amaretti cookie surrounded by a short crust . In short, a delicious dessert that is naturally gluten free so everyone can enjoy it!

 

  • 150 gr rice flour (white or brown)
  • 80 gr cold, unsalted butter (cubed+ more to grease the pan)
  • 1 egg (large)
  • 50 gm granulated sugar
  • 1/2 tsp vanilla extract
  • pinch salt
  • 6 eggs (large)
  • 150 gm finely ground almond flour
  • 100 gm rice flour (brown or white)
  • 250 gm amaretti cookies (store bought, dry type) Find them in Italian specialty stores
  • 350 gm granulated sugar (divided, 2 tbsp set aside)
  • 1 tsp baking powder
  • 2 tbsp. amaretto liquor or brandy
  1. Preheat the oven to 180 degrees C. or 350 degrees F.
  2. Butter the pan , being careful to get all the ridges on the sides.
  3. Place the 150 gm of rice flour, 50 gm of sugar, salt in the food processor and process until combined. Add the cubes of cold butter through the feeding tube while running the food processor. Process until the butter is the size of peas. Add the vanilla and egg through the feed tube and process until all combined. It may not all come together as a dough, which is fine. Pour the contents evenly into the prepared pan. Press the dough evenly in the pan, with your fingers until the base is covered and the dough comes up the sides a bit. Refrigerate the dough for 60 minutes.
  4. Place the 100 gm rice flour, 150 gm almond flour and 250 gm amaretti biscuits in the food processor and process until the cookies are finely ground. Transfer to a large bowl and add all the 350 gm of sugar but 2 tbsp. Mix and set aside.
  5. Seperate the 6 eggs.Place the yolks in a small bowl and the whites in the mixer bowl. To the yolks add the amaretto or brandy and beat lightly.

    To the whites, add the 2 tbsp of sugar and beat with the mixer until stiff peaks form.

  6. Add the yolks to the flour, almonds and amaretti biscuits and mix thoroughly. It will resemble wet sand.
  7. Gradually fold the beaten egg whites to the almond mixture 1 spoonful at a time until all incorporated.
  8. Pour the mixture into the cold crust.
  9. Bake on the lower rack for 40 minute. It should be brown and set when ready.
  10. Cool completely on a rack before carefully removing the sides of the pan. If it sticks carefully go around the edge with a bamboo skewer to loosen the tart.

 

 

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