|Superfine (“00”) flour||300 g|
|Caster sugar||150 g|
|1 sachet baking powder|
|Ricotta cheese||300 g|
|Amaretti biscuits||125 g|
|Chopped almonds||50 g|
In a bowl, mix the flour with the yeast, then add the sugar and the butter chopped into chunks, until a grainy mixture forms. Finally, add the egg, then knead quickly to obtain a soft, smooth mixture.
Next, crumble the macaroons, combine all the filling ingredients together and mix into a smooth, soft dough.
Split the dough in half, crumble part of it between your fingers to evenly cover the bottom of a greased and floured 24cm cake tin.
Pour in the filling and cover with the other half of the dough, crumbling it between your fingers.
Bake at 180° for about one hour, then dust the cooled cake with icing sugar.
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