Torta Russa Recipes

TORTA RUSSA

Steps:

• Blend the amaretti in a food processor and then set them aside.
• Now blend the almonds too, however turn the processor on and off quickly as you want to chop them finely, but not turn them into a cream. Set them aside.
• Put the butter and sugar in the food processor and blend together until creamy and fluffy.
• Then add the eggs, one at the time until well combined.
• Now add the flour and a pinch of salt and blend them inches.
• Set the food processor to a low speed and add the almonds and a shot of amaretto.
• Finally ad the amaretto cookies and mix them inches.
• Roll out the puff pastry until it is nice and thin and put it in a 9" springform pan. Roll it out so that it is big enough to come out over the top of the pan.
• Add the filling.
• Fold the puff pastry from the sides onto the cake. Note that it doesn't have to cover the whole cake just the first inch or two form the outside.
• Bake in a preheated oven at 360° for 40-45 minutes or until done. You can check by inserting a toothpick into the center. If the crust starts to brown too much cover it with foil.
• Let cool before serving.
• Notes:.
• The quantity of puff pastry varies from one brand to another. In this case I need one package to make the crust.
• By dry I don't mean old. Amaretto cookies are made in two ways, as a dry and crunchy cookie or a moist and chewy cookie.