Ricotta Torte [14-4-16]

Ricotta Torte

The torte benefits if you make it the day before you plan to serve it so that flavors develop to their fullest.


2/3 cups whole blanched almonds, toasted
1/3 cup almond liqueur, such as Amaretto
12 ounces dry Italian-style biscuits, coarsely crumbled
1/2 cup sugar
4 strips lemon peel [about 1 by 1/4-inch], removed with a swivel-bladed vegetable peeler
1 3/4 pounds ricotta cheese
2 large Chocolate shavings, for garnish


Set aside 8 whole almonds for garnish. Coarsely chop the rest of the almonds with the metal blade of a food processor, about 10 pulses. Reserve. Sprinkle the liqueur over the cookie crumbs and set aside. Process the sugar and lemon peel until finely chopped, about 2 minutes. Add the ricotta and eggs and process until the ricotta is smooth, about 20 seconds, scraping down the work bowl as necessary. Cover the bottom of a deep serving dish with half the cookie crumbs and sprinkle with half the chopped nuts. Spread half the ricotta cheese mixture over the nuts. Repeat the layers with the remaining ingredients. Cover with oiled plastic wrap and chill overnight. Before serving, garnish with the whole almonds and chocolate shavings.

12 servings.

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