Ricotta and amaretti pie

courses
dessert
method
up to 45 minutes
difficulty
easy
cooking
40 minutes
ingredients
for a 26 cm dish:

For the shortcrust pastry with olive oil

For the filling:

  • 7.05 oz of ricotta
  • 8.81 oz Carli Soft Amaretti Cookies
  • 1.76 oz of sugar
  • 2 eggs
  • 3.52 oz of Fruit Spread Berries
  • Icing sugar (for dusting)

Ricotta and amaretti pie

A simple dessert fit for any occasion

Method

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.

recipes
Ligurian stroscia: traditional recipe
courses
dessert
method
up to 45 minutes
difficulty
easy
cooking
20 minutes
recipes
Gobeletti: traditional recipe
courses
dessert
method
up to 60 minutes
difficulty
easy
cooking
15/20 minutes
recipes
Mascarpone and amaretti cream
courses
dessert
method
up to 15 minutes
difficulty
easy
cooking
-
recipes
Baked peaches stuffed with Amaretti cookies
courses
dessert
method
up to 30 minutes
difficulty
easy
cooking
40 minutes