Italian Easter pie
Cooking time:
2 hours
Active time:
25 minutes
Complexity:
Average
Crumbly shortbread, ricotta, pistachios and lemon zest are delicious!
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5
Recipe "Italian Easter cake"
Ingredients for 6-8 servings
ricotta
400 g
wheat flour, v/s
350 g
butter
150 g
chicken egg
1 pc.
lemon (zest)
1 pc.
chocolate bitter
100 g
fried pistachios
100 g
orange-lemon jam
1 tbsp. spoon
sugar (powder)
100 g
salt
pinch
Step 1/6
Mix the soft butter with the icing sugar and beat with a mixer, then add the egg and beat until light cream.
Step 2/6
Add the flour and stir the dough quickly with a spatula.
Step 3/6
Collect in a lump, roll slightly with a rolling pin.
Step 4/6
Then spread over the baking tin. Put the dough tin in the fridge for an hour.
Step 5/6
Peel and finely chop the pistachios, peel the lemon, chop the chocolate into coarse crumbs. Mix ricotta with zest, chocolate and pistachios, add jam and mix.
Step 6/6
Preheat the oven to 180 ° C. Place the filling on the pastry and bake for about 40 minutes until golden.
Ingredients for 6-8 servings
ricotta
400 g
wheat flour, v/s
350 g
butter
150 g
chicken egg
1 pc.
lemon (zest)
1 pc.
chocolate bitter
100 g
fried pistachios
100 g
orange-lemon jam
1 tbsp. spoon
sugar (powder)
100 g
salt
pinch
Nutritional value per 100 g
Calories
398 kcal
Proteins
10 g
Fats
21 g
Carbohydrates
42g
Saturated fat
11 g
Dietary fiber
2 g
Added sugar
14 g
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