mitchell
Crash Test Dummy
Topping and Crust:
1 cup toasted almonds, ground
3 1/4 cups flour
1 tablespoon baking powder
2/3 cup firmly packed light brown sugar
1 cup butter
1 egg
2 teaspoons vanilla extract
Powered sugar for sprinkling on top
Filling:
1 1/4 cup sugar
1 cup pine nuts
4 cups ricotta cheese
2 tablespoons light rum (I use Bacardi’s White Rum)
2 tablespoons brandy (I use E&J’s brand)
6 ounces semisweet chocolate chips
Butter a shallow dish. Melt 1/2 cup of the sugar in a pan over a low heat until golden (do not burn) add the pine nuts and mix until the nuts are completely coated with the sugar. Put the sugar and nuts into the buttered dish pressing to flatten. Let cool, then break into small pieces.
To make the topping, mix in a mixing bowl the almonds, flour, baking powder, and brown sugar. With a pastry cutter cut in the butter until nice crumbs form. Beat together the egg and vanilla. Pour over the crumbs and toss with fingers or fork until evenly moist. Do not over mix it should remain crumbly. Spread half of the crumbs into the bottom of a butter 10 inch spring pan, pushing partially up the sides. Set the remaining crumbs off to the side for use later.
To make the filling, in a mixing bowl blend the ricotta, remaining sugar, rum and brandy until smooth. Stir in the sugared pine nuts, and the chocolate chips. Pour filling into the crumb filled spring pan. Put remaining crumbs on top, gently pushing down to form a flat finish on the top. Bake at 350 degrees for 50 minutes and lightly browned on top. When cooled remove the sides of pan and dust with powdered sugar before serving. (Serving 8 )
1 cup toasted almonds, ground
3 1/4 cups flour
1 tablespoon baking powder
2/3 cup firmly packed light brown sugar
1 cup butter
1 egg
2 teaspoons vanilla extract
Powered sugar for sprinkling on top
Filling:
1 1/4 cup sugar
1 cup pine nuts
4 cups ricotta cheese
2 tablespoons light rum (I use Bacardi’s White Rum)
2 tablespoons brandy (I use E&J’s brand)
6 ounces semisweet chocolate chips
Butter a shallow dish. Melt 1/2 cup of the sugar in a pan over a low heat until golden (do not burn) add the pine nuts and mix until the nuts are completely coated with the sugar. Put the sugar and nuts into the buttered dish pressing to flatten. Let cool, then break into small pieces.
To make the topping, mix in a mixing bowl the almonds, flour, baking powder, and brown sugar. With a pastry cutter cut in the butter until nice crumbs form. Beat together the egg and vanilla. Pour over the crumbs and toss with fingers or fork until evenly moist. Do not over mix it should remain crumbly. Spread half of the crumbs into the bottom of a butter 10 inch spring pan, pushing partially up the sides. Set the remaining crumbs off to the side for use later.
To make the filling, in a mixing bowl blend the ricotta, remaining sugar, rum and brandy until smooth. Stir in the sugared pine nuts, and the chocolate chips. Pour filling into the crumb filled spring pan. Put remaining crumbs on top, gently pushing down to form a flat finish on the top. Bake at 350 degrees for 50 minutes and lightly browned on top. When cooled remove the sides of pan and dust with powdered sugar before serving. (Serving 8 )