To make the amaretti and ricotta pie you’ll need to start with the base and make shortcrust pastry with olive oil.

Tip the sifted flour onto a work surface, create a well then add the sugar and a pinch of salt. Add the eggs and our Traditional Olive Oil, mixing together with a fork. Knead the mixture by hand until it forms a smooth, consistent dough. Let the dough rest in the fridge for about half an hour, sealed in an airtight container.

While the ricotta and amaretti pie base is resting, make the filling.

Whisk the ricotta, eggs and sugar together in a bowl until they form smooth cream.

Add 200 g of our Soft Amaretti, crumbled, to the cream and continue mixing.

Take the dough out of the fridge and roll it on a work surface until you get an even disk. Place the disc of shortcrust pastry in a pre-greased and floured 26 cm diameter baking dish.

Spread a thin layer of our Organic Forest Fruits Spread on the base and cover with the creamed ricotta and Soft Amaretti Cookies. Level the cream with a spatula and crumble the remaining Amaretti Cookies on top.

Bake in an oven preheated to 180°C for about 40 minutes (until golden brown). Take the amaretti and ricotta pie out of the oven, allow it to cool then dust with icing sugar.