Ricotta and Hazelnut Cream Sbriciolata

by: Margherita Romagnoli

  • Preparation 15 min
  • Cooking 35 min
  • Portions 6 pers.

Ingredients needed

  • 3 ½ cups Favuzzi 00 flour
  • ¾ cup sugar for the dough + 1 tablespoon for the filling
  • 2 teaspoons baking powder
  • 1 ¾ heaping cups very cold butter, diced
  • 2 eggs at room temperature
  • 1 tub ricotta (300 g)
  • 4-5 heaping tablespoons Favuzzi hazelnut cream

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Steps of preparation

  1. Preheat the oven to 180°C (350°F).
  2. In a large bowl, combine the flour, the baking powder, the sugar and the diced butter, and work into a crumbly dough.
  3. Lightly beat the eggs and add them to the mixture to make larger crumbs.
  4. Transfer 2/3 of the dough to a baking pan lined with parchment paper and press down with your fingers.
  5. In another bowl, combine the ricotta with the remaining tablespoon of sugar.
  6. Spread this mixture over the dough in the pan and top with the hazelnut cream.
  7. Cover with the remaining crumbly dough and leave to rest in the fridge for 20-30 minutes.
  8. Bake in the oven for approximately 35 minutes.
  9. Let cool and serve.

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