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Amaretti and Chocolate Crumble

Amaretti and Chocolate Crumble

Name: Amaretti and Chocolate Crumble
Yield: 8
Cuisine: Italian
Ingredients: Butter: 130g; Raw Cane Sugar: 130g; 00 Flour: 130g; Almond Flour: 130g; Amaretti: 100g; Hazelnut Chocolate Cream: 200g; Icing Sugar

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Ingredients

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	130g Butter
	130g Raw Cane Sugar
	130g 00 Flour
	130g Almond Flour
	100g Amaretti
	200g Hazelnut Chocolate Cream
	To Decorate
	Icing Sugar

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Features:

Cuisine:

Italian

55
Serves 8
Easy

Ingredients

130g Butter
130g Raw Cane Sugar
130g 00 Flour
130g Almond Flour
100g Amaretti
200g Hazelnut Chocolate Cream
To Decorate
Icing Sugar

Directions

The recipe of quick amaretti and chocolate crumble allows you to quickly and easily make a sweet dessert, ideal as a snack or after dinner at any time of the year.This cake is inspired by the famous Sbrisolona, a dessert of Mantuan origin prepared with white flour, yellow flour and almonds, and Fregolotta, a dry rustic cake originally from the Treviso area. Delicious desserts, with a crumbly consistency and long lasting.

Steps

1 Done	In the bowl of the planetary mixer sift together flour and almond flour, add the cubed butter and the sugar. Knead with the leaf whisk until you get a homogeneous but rather grainy look. Then add the coarsely crumbled amaretti and mix with a spatula.
2 Done	Place half of the dough on the bottom of a pastry ring, or in a hinged mould, 18-20 cm in diameter. Level with the back of a spoon, without pressing too much.
3 Done	Evenly spread the hazelnut chocolate cream on the base of the cake, using a spoon or a pastry bag, and then cover with the remaining dough.
4 Done 35	Transfer to a preheated oven at 180 ° and cook for about 35 minutes or until the cake has turned a golden color.
5 Done	Turn out and let cool completely on a wire rack. Decorate the crumbled with a sprinkling of icing sugar.