"Sassolino" is an anise based liqueur. Other liqueurs which are suitable for this preparation are Anisette, Sambuca and Mistrą.
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INGREDIENTS |
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Flour |
250 |
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g |
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Egg |
1 |
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little |
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Sugar |
100 |
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g |
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Margarine |
120 |
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g |
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Baking powder |
1 |
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teaspoon |
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Salt |
1 |
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pinch |
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Ricotta cheese |
200 |
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g |
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Finely chopped almonds |
60 |
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g |
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Macaroons |
60 |
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g |
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Egg |
1 |
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Sassolino liqueur |
1 |
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cup |
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Sugar |
100 |
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g |
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PREPARATION |
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| 1. |
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Dough: quickly work together the ingredients for the dough, form it into a ball and chill in the refrigerator for 1 hour. |
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| 2. |
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While the dough is chilling prepare the filling in a mixing bowl by first blending the ricotta and the sugar. Next add the liqueur, the egg, the macaroons and the almonds. Mix well until homogenous. |
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| 3. |
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Divide the dough in two and crumble half of the dough on the buttered and floured cake pane. Cover with the filling, taking care not to press too hard, and top crumbling the remaining dough . |
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| 4. |
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Place in the oven, preheated to 180°C (350°F) for 40 minutes. Once baked, remove from pan and cool on a rack. |
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CHEF'S NOTE |
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Get a 24-cm (9-inch) spring-form pan. |
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"Moscato di Pantelleria" or a "Recioto di Soave" |
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