Have you ever tried making a pie, cookies, or a lovely cake like I did using amaretti shortcrust pastry? If your answer is no, I invite you to try this super delicious version with an unmistakably sweet/bitter taste. And if these sweets are your passion, you will fall in love with this shortcrust base! For me, it’s spectacular! I’ve tried many, from the classic, to the pumpkin gluten-free, to the yogurt one, but this one truly thrilled me and the success was incredible! Moreover, it is perfect paired with jams, spreads, cake creams, and whatever your imagination suggests. You will bake many fragrant and irresistible desserts! I used it to make a grandmother’s tart with amaretti and a vegan lemon cream, which I hope to share with you very soon, and without false modesty, it was divine!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: for one tart
- Cuisine: Italian
Ingredients for a 8-inch mold:
- 1 3/4 cups all-purpose flour
- 1/3 cup cornmeal
- 1/3 cup brown sugar
- 1/2 cup butter
- 1 egg
- 2 oz amaretti
- 1 1/2 teaspoon baking soda (optional)
- 1 pinch salt
Tools
- 1 Food Processor
Preparation:
Start by placing the amaretti in a food processor (fig. 1).
Activate the blade and reduce them to flour. It will take just a few seconds (fig. 2).
In a stand mixer, or in a large bowl, work the two flours with the cold butter cut into pieces, just taken from the fridge (fig. 3).
Mix at low speed or with your hands until you get a sand-like consistency (fig. 4).
Then add the egg (fig. 5).
Next, add the brown sugar, a pinch of salt, and the baking soda (fig. 6).
And finally, the amaretti reduced to flour (fig. 7).
Begin kneading on a lightly floured surface (fig. 8).
Form a ball and cover it with plastic wrap. Let it rest in the fridge for at least 1 hour (fig. 9).
And voilà… your amaretti shortcrust pastry is ready to be used as you wish!
Bon Appetit from FeFè’s kitchen!
