Tag: amaretti

Focaccia recipe with cherries, amaretti and almonds – Italian Cuisine

Focaccia recipe with cherries, amaretti and almonds

  • 270 g flour 0
  • 65 g milk
  • 30 g caster sugar
  • 20 g butter
  • vanilla
  • 5 g fresh brewer's yeast
  • 5 g salt
  • 2 teaspoons of honey
  • 400 g cherries
  • 25 g sliced ​​almonds
  • 4 soft amaretti
  • mint

Jumbled up the flour with the crumbled yeast and the honey. Mix the milk with 90 g of water, pour it over the flour and knead roughly, then stir in the butter, soft. Add the sugar mixed with the seeds of a vanilla bean and finally the salt. Knead the dough for 4-5 minutes, until an elastic and smooth consistency is obtained.
Pick it up in a bowl, cover it with plastic wrap or with a damp cloth and let it rise for 20 minutes at room temperature, then for 12 hours in the refrigerator.

Grease a round pan (ø 28 cm), lined it with parchment paper and buttered too.
Roll out the dough with your hands directly into the pan, covering the entire surface. Spread the almonds along the edge.
Wash cherries and cut them in half, removing the stones. Spread half of it over the cake, crumble 2 amaretti over it, spread another layer of cherries and crumble the remaining amaretti.
Leave rest for another 20 minutes and bake at 200 ° C for about 35 minutes. Garnish at the end with mint leaves.

Pear and amaretti plum cake recipe with crumble – Italian Cuisine

Pear and amaretti plum cake recipe with crumble

  • 300 g unprocessed Abate pears
  • 230 g brown sugar
  • 200 g 00 flour
  • 100 g seed oil
  • 80 g natural yogurt
  • 60 g dry amaretti biscuits
  • 60 g shelled walnuts
  • 25 g amaretto liqueur or rum
  • 8 g baking powder
  • 3 pcs eggs
  • 1 pc lemon
  • butter
  • cinnamon powder

For the recipe of the plum cake with pears and amaretti with crumble, mix the flours and sugar, then mix the butter, cold from the refrigerator, cut into small pieces. Blend everything until you get a sandy consistency. Let it rest in the refrigerator.
Grate the pears in flakes keeping the peel and mix them with a teaspoon of cinnamon, the liqueur and all the grated zest of the lemon. Coarsely chop the nuts and amaretti keeping them separate. Mix the flour and baking powder. Mix the yogurt with the oil and brown sugar; add egg and 2 yolks, walnuts and pears, mixing well, then, add the flour, continuing to mix with a spatula, and finally the chopped amaretti.
Beat 2 egg whites until stiff and gently add them to the dough. Butter 15-17 rectangular molds (9 × 5 cm, h 4 cm) and sprinkle them with a little flour; distribute the dough up to three quarters of the height, then complete with 1 generous spoonful of crumble and cook at 170 ° C, in a ventilated mode, for 25-30 minutes. Turn out the plum cakes, leave to cool and serve, decorating as desired with pear slices.

Renetta apple pie with amaretti and biscuits – Italian Cuisine

Renetta apple pie with amaretti and biscuits

Each family has its own recipe. Transcribed on faded sheets, on old cookbooks or even handed down only by word of mouth.

It is that of the queen of home desserts, the mel cakeis. There is no one like the other and each carries a story. What to do with ingredients and doses, but above all with affections and memories that have just that scent, the scent of freshly baked apple pie.

High and soft, covered with powdered sugar, or lower, almost toasted. Apple pie recipes are as many as there are houses! And the first difference makes it right there selected apple quality.

Our advice? The Apple Renetta Melinda, which releases an unmistakable sweetness both raw and cooked, without losing that touch of acidity that makes it perfectly balanced. Not only that: the Renetta apple is a real concentrate of polyphenols, essential for well-being thanks to their antioxidant function.

That's why we recommend the Renetta apple for the apple pie, with a delicious variant: a crunchy dough made of Amaretti biscuits is biscuits. To begin a new tradition to pass on.


4 rennet apples
125 g of Saiwa Gold bucket biscuits
50/60 g of butter at room temperature
125 g of amaretti di Saranno
5 spoons of sugar


Turn on the oven at 180 degrees. Take a 24 cm diameter pan and line it with parchment paper. Wash the apples, remove the core and peel them, then cut them into slices about 1 centimeter high.

Chop the biscuits together with the amaretti biscuits and put the mixture in a bowl together with the sugar, mixing everything carefully.

Start composing the cake by covering the base of the cake pan with the slices of apples, arranged side by side.

Fill the holes in the center of the apples and the spaces between the slices of apples with the chopped biscuits and amaretti and sprinkle the surface with flakes of butter.

Make another layer of apples and continue with the same procedure as before going on with the layers until all the ingredients are used up (three should come). The last layer must be that of biscuits / amaretti / sugar, completed with flakes of butter.

Bake in a hot oven for about 1 hour and serve.

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