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For the shortcrust pastry with olive oil
For the filling:
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 Fruit Spread Berries 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.
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