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Amaretti and Chocolate Crumble

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Amaretti and Chocolate Crumble

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Ingredients

Adjust Servings:
130g Butter
130g Raw Cane Sugar
130g 00 Flour
130g Almond Flour
100g Amaretti
200g Hazelnut Chocolate Cream
To Decorate
Icing Sugar

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Features:
  • Fast
  • Vegan
  • Vegetarian
Cuisine:
  • 55
  • Serves 8
  • Easy

Ingredients

  • To Decorate

Directions

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The recipe of quick amaretti and chocolate crumble allows you to quickly and easily make a sweet dessert, ideal as a snack or after dinner at any time of the year.This cake is inspired by the famous Sbrisolona, a dessert of Mantuan origin prepared with white flour, yellow flour and almonds, and Fregolotta, a dry rustic cake originally from the Treviso area. Delicious desserts, with a crumbly consistency and long lasting.

Steps

1
Done

In the bowl of the planetary mixer sift together flour and almond flour, add the cubed butter and the sugar. Knead with the leaf whisk until you get a homogeneous but rather grainy look. Then add the coarsely crumbled amaretti and mix with a spatula.

2
Done

Place half of the dough on the bottom of a pastry ring, or in a hinged mould, 18-20 cm in diameter. Level with the back of a spoon, without pressing too much.

3
Done

Evenly spread the hazelnut chocolate cream on the base of the cake, using a spoon or a pastry bag, and then cover with the remaining dough.

4
Done
35

Transfer to a preheated oven at 180 ° and cook for about 35 minutes or until the cake has turned a golden color.

5
Done

Turn out and let cool completely on a wire rack. Decorate the crumbled with a sprinkling of icing sugar.

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