Torta di pinoli

Name: Torta di pinoli (Pine-nut pie)
Yield: Makes 8 servings
Cuisine: Italy
Ingredients: 11¼ ounces (320 g) flour; 6 ounces (170 g) butter; 1 teaspoon baking powder; 12 ounces (340 g) sugar; pinch of salt; 5 tablespoons milk; ½ pesticide-free lemon; 10 ounces (280 g) blanched almonds; 10½ ounces (300 g) pine nuts; 4 egg whites

Pine-nut pie

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

6 ounces (170 g) butter
11¼ ounces (320

Europe
Italy
Dessert
Mediterranean
Vegetarian
Pie

Method

Put 5¼ ounces (150 g) of the butter in a saucepan and melt over very low heat. Remove from the heat and let cool until tepid. Sift together 10½