Tag: amaretti

Pear and amaretti plum cake recipe with crumble – Italian Cuisine

Ingredients For the crumble

200 g butter
150 g 00 flour
150 g almond flour
100 g caster sugar

Ingredients For plum cakes

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

Duration: 1 h 40 min

Level: Middle

Dose: 15-17 pieces

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.
FOR PLUM CAKES
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

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.

Ingredients

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

Method

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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Recipe Tomatoes stuffed with scamorza, pine nuts and amaretti – Italian Cuisine

Ingredients

2 pcs of durum wheat bread
60 g white scamorza
20 g pine nuts
4 pcs large copper-plated tomatoes
2 pcs dry macaroons
1 pc small white onion
basil
extra virgin olive oil
salt
pepper

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of stuffed tomatoes with scamorza, pine nuts and amaretti, cut the tomato caps and set aside, empty them of the pulp, salt them slightly inside and place them upside down so that they release a part of their water. Slice the onion and collect it in a glass bowl with a little oil; seal with the appropriate film, bucherellatela and let the onion in the microwave oven at maximum power for 1 minute. Lightly grease the slices of bread with oil and toast them in the microwave with the grill function for 2 minutes per side. Grate the scamorza with the grater with large holes. Chop the toasted bread with the macaroons and 3-4 basil leaves, then mix everything with the stewed onions, pine nuts, freshly ground pepper and grated scamorza, making a filling. Place a basil leaf on the bottom of each tomato; stuff them with the prepared filling and season with a little oil; place them on a plate suitable for microwave cooking and cook them with the combined microwave plus grill function, at 500-600 W for 4 minutes. Remove from the oven, add the tomato shells kept to one side on the plate and continue cooking, only with the grill function, for another 3 minutes. Close the tomatoes with their caps and serve them, warm or cold.