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