Ingredients
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6
ounces biscotti or other hard butter cookies
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1/3 cup
whole almonds
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2 tablespoons
sugar
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1 teaspoon
grated orange peel
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1/3 cup
butter, melted
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1 cup
almond paste, cut into small bits
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1 pound
ricotta cheese, well drained
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4
eggs
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1/2 cup
sugar
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1 cup light cream or fat free Half & Half or 1/3 cup buttermilk and 2/3 cup
Half & Half
-
1/4 cup
flour
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A pinch of salt
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Amarena cherries in syrup
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INGREDIENTS
Directions
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Preheat the oven to 350F.
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Lightly spray a 9-inch spring form pan with butter-flavored baking spray.
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Whirl the cookies and almonds in a food processor until you have fine crumbs. Transfer the crumbs to a bowl and stir in the sugar, orange peel and butter. Press this mixture into the bottom and slightly up the sides of the pan.
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Bake the crumb lined pan for 12 minutes or just until the edges begin to brown. Remove the pan and cool it for 10 minutes. Lower the oven to 325F.
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Use a food processor or stand mixer to beat the almond paste with the ricotta cheese; add in the eggs, one at a time, mixing well after each addition. Add the sugar and cream and then the flour and salt.
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Pour this mixture into the pan.
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Bake until the filling is set, about 45 to 50 minutes. Cool completely.
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Serve with Amarena cherries or Amarena strawberries over the top. Sliced strawberries with whipped cream is another good topping.
Comments
dina
Thank you for the wonderful delicious recipe. i love almond paste, and ricotta and this recipe was very delicious
thank you
dina