Cooking time: 2 3 / 4 hours + 20 min
For 6 servings:
85 g (3 oz) butter
75 g (2 1 / 2 oz) caster sugar
175 gr (6 oz) plain flour
100 g (4 oz) butter
100 g (4 oz) caster sugar
1 tablespoon vanilla extract
85 g (3 oz) ground almonds
1 egg, beaten
85 g (3 oz) toasted pine nuts
25 g (2 oz) candied orange peel, finely chopped
Т Т Instructions: Elegant Italian dessert invented by an Italian cook Georgio Locatelli.
1. Beat butter and sugar. Add the egg, still whisking, then add flour and knead a soft dough. Cover and refrigerate for 1 hour. Pave the dough with parchment raz'emnuyu a diameter of 20 cm cooling for another 30 minutes.
2. Preheat oven to 180 ТА F. To make stuffing, an electric mixer beat butter, sugar and vanilla for 5 minutes. Gradually add the almonds and eggs. Finely chop 2 / 3 pine nuts and add the butter and flour and orange zest.
3. Cover the form with the dough with parchment and fill with dry peas, bake for 5 minutes. Remove from the oven, cool slightly, and put in her stuffing. Sprinkle with remaining nuts.
4. Increase the temperature up to 200 grams of C and bake for 15-20 minutes. Serve cake cold or hot. Cut very carefully, because it breaks easily.
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