Almond Pie / Torta Alle Mandorle Recipe

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Almond Pie / Torta Alle Mandorle
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Ingredients
9
Count
Nutrition
884
Calories
Total time
60
Minutes
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Ingredients:

  • frozen puff pastry (or home-made puff pastry made with 3/4 lb each flour and butter or margarine)
  • 1 cup milk
  • 1/4 lb almonds
  • 1 1/2 cups sugar
  • 2/3 cup flour
  • 5 tbsp amaretto or 5 tbsp light rum
  • 1 tbsp confectioners' sugar

Directions:

  1. You will also need: A lightly buttered shallow pan Grind the almonds to a powder, together with 1/2 cup sugar.
  2. Pour the milk, less a couple of tablespoons, into a pot and bring it to a boil.
  3. While it's heating put 2 of the yolks in a bowl and beat them with the remaining granulated sugar, the flour, 2 spoonfuls Amaretto or rum, and the cold milk.
  4. Stir in the hot milk (Ched Kyle Philips says tobe energetic about stirring here) and return the cream to the stove; bring it to a boil, stirring constantly, pour it into a bowl, and let it cool, stirring it frequently.
  5. Cream the butter and work the cooled cream into it a bit at a time, together with the almonds and 3 more spoonfuls of Amaretto or rum.
  6. When everything is combined put it in a cool place.
  7. Meanwhile, bring your oven to 430°F.
  8. Roll out half the puff pastry and put an 8 to 9 inch pot lid on the sheet.
  9. Cut around it so as to obtain a disk of pastry dough, and put the disk on your lightly buttered flat pan.
  10. Lightly beat the remaining yolk, and brush around the rim, taking care lest the yolk dribble onto the cut edge (the pastry won't puff where it dribbles).
  11. Pour the cream into the center of the disk, spreading it with a spatula and leaving a 3/4 inch rim of pastry dough.
  12. Roll out the remaining dough to produce a round an inch larger in diameter than the first one (use a bigger pot lid).
  13. Lay this round over the first one, pressing down lightly around the edges to make sure the two rounds stick.
  14. Use a knife to make furrows in the rim to give the rim a ridged texture, brush the top of the pastry with egg yolk taking care not to moisten the rim, and then, using a sharp knife, lightly cut a rayed pattern in the top of the pastry.
  15. Bake for about 15 minutes, dust the top with the confectioner's sugar, and bake for 15 minutes more.
  16. Let it cool before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 884.24 Kcal (3702 kJ)
Calories from fat 472.47 Kcal
% Daily Value*
Total Fat 52.5g 81%
Cholesterol 123.28mg 41%
Sodium 568.36mg 24%
Potassium 291.11mg 6%
Total Carbs 87.87g 29%
Sugars 36.6g 146%
Dietary Fiber 4.87g 19%
Protein 14.32g 29%
Vitamin A 0.2mg 6%
Iron 3.8mg 21%
Calcium 166.6mg 17%
Amount Per 100 g
Calories 386.92 Kcal (1620 kJ)
Calories from fat 206.74 Kcal
% Daily Value*
Total Fat 22.97g 81%
Cholesterol 53.95mg 41%
Sodium 248.7mg 24%
Potassium 127.38mg 6%
Total Carbs 38.45g 29%
Sugars 16.02g 146%
Dietary Fiber 2.13g 19%
Protein 6.27g 29%
Vitamin A 0.1mg 6%
Iron 1.6mg 21%
Calcium 72.9mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.3
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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