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Tagliolini Torte

di Academia Barilla

Tagliolini Torte
PREPARATION TIME
1 hours

DIFFICULTY
Easy

TYPE
Sweets and Fruit

ITALIAN REGION
Emilia Romagna




Ingredients for 4 people


½ cup sugar
1 2/3 cups flour
3 ½ tablespoons butter
2 teaspoons almond liqueur
1 egg
1/3 teaspoon baking powder
1 2/3 cups flour
2 eggs
3 ½ ounces almonds peeled
1 ¾ ounces candied citron
Zest of1 lemon
½ cup sugar
  Butter as needed
  Almond liqueur to taste



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Look at the table and replace the original ingredient with the alternative one. Pay attention to the quantities which could be different.

ORIGINAL INGREDIENT ALTERNATIVE INGREDIENT QUANTITY
Citron Zest Lemon Zest  

Preparation 45 minutes preparation + 30 minutes cooking
1. Prepare pastry dough by mixing butter and sugar

2. Add liqueur and egg, and stir in flour sifted with baking powder

3. Knead mixture until smooth and refrigerate for 30 minutes

4. With a rolling pin, roll out dough on a floured surface to a thickness of ¼ inch and press into bottom and sides of a 10-inch tart pan

5. Place flour on a work surface and make a well

6. Add eggs and knead until smooth

7. Cover with a towel or plastic wrap and set aside to rest for 20 minutes

8. Roll out dough in paper-thin sheets (less than 1/16 inch) with a rolling pin or pasta machine

9. Dust with flour and fold several times

10. Cut 1/16-inch tagliolini and lay out to dry on a floured baking sheet

11. Chop peeled almonds with candied citron and lemon zest

12. Add sugar

13. This mixture should look like sand

14. Line bottom of tart shell with a thin layer of almond mixture

15. Cover with a layer of tagliolini and continue alternating layers

16. Distribute pats of butter over the top

17. Bake in a preheated 425°F oven for 30 minutes until shell is cooked and tagliolini are golden

18. Set aside to cool and sprinkle with bitter almond liqueur before serving