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Ingredients for 4 people
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- 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
Le Ricette
Tagliolini Torte
di Academia Barilla
PREPARATION TIME
75 min
75 min
DIFFICULTY
Easy
Easy
TYPE
Sweets and Fruit
Sweets and Fruit
ITALIAN REGION
Emilia Romagna
Emilia Romagna
Tags
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
Ingredients
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| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| Citron Zest | Lemon Zest |
Preparation 45 minutes preparation + 30 minutes cooking
Prepare pastry dough by mixing butter and sugar. Add liqueur and egg, and stir in flour sifted with baking powder.
Knead mixture until smooth and refrigerate for 30 minutes.
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.
Place flour on a work surface and make a well. Add eggs and knead until smooth. Cover with a towel or plastic wrap and set aside to rest for 20 minutes.
Roll out dough in paper-thin sheets (less than 1/16 inch) with a rolling pin or pasta machine.
Dust with flour and fold several times. Cut 1/16-inch tagliolini and lay out to dry on a floured baking sheet.
Chop peeled almonds with candied citron and lemon zest. Add sugar. This mixture should look like sand.
Line bottom of tart shell with a thin layer of almond mixture. Cover with a layer of tagliolini and continue alternating layers.
Distribute pats of butter over the top. Bake in a preheated 425°F oven for 30 minutes until shell is cooked and tagliolini are golden.
Set aside to cool and sprinkle with bitter almond liqueur before serving.
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