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Amaretti and Almond Torte

Updated August 18, 2009
(1 Votes)


This delicious and decadent desserts recipe is a cake that lingers in your memory. This sweet dessert is a tasty treat and a crowd favorite. Rosemary adds a distinct savory flavor to the recipe.

Serves: 6

  • 1/2 pint double cream
  • 4 large rosemary sprigs
  • 9 ounces amaretti biscuits
  • 4 ounces unsalted butter, melted
  • 18 ounces mascarpone cheese
  • 1 1/2 ounce superfine sugar
  • Finely grated rind of 1 lemon
  • 1 1/2 teaspoon almond extract
  • 7 ounces Greek yogurt
  • 1 tablespoon lemon juice
  • Almonds, roughly chopped and toasted
  • Pistachio halves
  • Icing sugar
  • Amaretto liqueur
  1. In a small pan, bring the cream and 3 rosemary sprigs to the boil, then remove from the heat and leave to cool.
  2. In a food processor or blender, grind the biscuits until they form fine crumbs, or put the biscuits in a freezer bag, seal and crush with a rolling pin; reserve five tablespoons of the crumbs.
  3. Mix the rest with the butter, then press the mixture into the base of a 9-inch spring-release or loose-bottomed round cake tin and chill.
  4. In a bowl, beat the mascarpone with the sugar, lemon rind, lemon juice, and almond extract until smooth and creamy. Remove the rosemary from the cream and discard.
  5. Add the cream, yogurt and reserved crumbs to the mascarpone. Beat into soft peaks, then spoon into the tin and swirl evenly over the base with a spoon. Chill overnight until firm.
  6. To serve, cut into slices and place one in the centre of each serving plate. Decorate with remaining rosemary sprigs and a few almonds and pistachios, dust lightly with icing sugar, and spoon over some Amaretto.

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