Dolci colline teatine, recipe by Maria Liberata Marcucci

INGREDIENTS

pastry
– 300 g flour
– 100 g sugar
– 1 egg
– 1 egg yolk
– 100 ml extra virgin olive oil
– 1 tsp. baking powder

filling
– 300 g cow’s milk ricotta
– 100 g sugar

mandorlini
– 125 g almonds
– 40 g sugar
– zest of 1 lemon
– 1 egg white
-Ratafià liqueur

DOLCI COLLINE TEATINE PREPARATION

pastry
Place the flour on a pastry board and make a well in the center. Add sugar, egg, egg yolk, oil, and baking powder and knead until smooth. Let rest 15 minutes in the refrigerator.

filling
Mix ricotta with sugar in a bowl, stirring well.

mandorlini
Peel and chop almonds. Beat egg white. Mix almonds, sugar, lemon zest, and egg white. Shape into balls and bake at 160°C (325°F) for 10 minutes.

assembly
Use half the dough to line a pie tin. Add filling and the mandorlini moistened with the Ratafià. Make a top crust with the remaining dough and crimp the edges. Bake at 180°C (350°F) for 30 minutes.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.