Sbriciolata with Ricotta and Amaretti

Name: Sbriciolata with Ricotta and Amaretti
Ingredients: 2 cups all-purpose flour (250 grams); 1/2 cup sugar (100 grams); 7 tablespoons unsalted butter, softened (100 grams); 1 large egg; 1 teaspoon baking powder; 1 1/4 cups whole milk ricotta cheese (300 grams); 1 1/4 cups amaretti cookies, crushed (150 grams); 1/4 cup sugar (for the filling) (50 grams); 1 egg (for the filling); Powdered sugar, as needed, for dusting

Ilary - homecooking @ilahomecooking

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Sbriciolata with Ricotta and Amaretti

Ilary - homecooking @ilahomecooking

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Ingredients

2 cupsall-purpose flour (250 grams)
1/2 cupsugar (100 grams)
7 tablespoonsunsalted butter, softened (100 grams)
1large egg
1 teaspoonbaking powder
1 1/4 cupswhole milk ricotta cheese (300 grams)
1 1/4 cupsamaretti cookies, crushed (150 grams)
1/4 cupsugar (for the filling) (50 grams)
1egg (for the filling)
Powdered sugar, as needed, for dusting

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Steps

1

In a bowl, mix the butter, sugar, and egg together with a fork until combined.
2

Add the flour and baking powder, and mix until a dough forms.
3

Take half of the dough and press it evenly into the bottom of a 9-inch (24 cm) springform pan. Work it until smooth and even.
4

Use a 9-inch (24 cm) pan and create a border about 3/4 inch (2 cm) high around the edge.
5

In another bowl, blend the ricotta with the sugar, then add the previously crushed amaretti cookies.
6

Mix well and spread the filling evenly over the crust in the pan.
7

Take the remaining dough and crumble it over the top to cover the filling.
8

Bake in a conventional oven at 340°F (170°C) for 40 to 50 minutes.
9

Once cooled, dust with powdered sugar.