A Traditional Italian Dessert with a Twist
This Almond Ricotta Amaretto Cake is a true gem of Italian baking.
With its lightly crisp crust and a soft, aromatic filling of ricotta, almonds, and amaretti cookies, it captures the essence of homemade comfort with a touch of elegance.
Perfect for festive gatherings, Sunday lunches, or simply when you crave a slice of authentic Italian tradition.
Why You’ll Love This Cake
Authentic flavor: A classic recipe with deep Italian roots.
Delightful texture: A tender crust and creamy filling.
Versatile: The filling can be customized with fruits or spices.
Cooking Time & Servings
Prep time: 25 minutes
Cook time: 45 minutes
Total time: 1 hour 10 minutes
Servings: 10
Ingredients
For the Dough
7 tablespoons (100 g) unsalted butter
¾ cup (150 g) packed brown sugar
2 ½ cups (300 g) all-purpose flour
1 large egg
2 teaspoons baking powder
¼ teaspoon salt
For the Filling
1 cup (250 g) fresh ricotta cheese, well drained
½ cup (100 g) packed brown sugar
½ cup (50 g) almonds
3 ½ ounces (100 g) amaretti cookies (about 18 small cookies)
1 large egg
½ teaspoon almond extract
Instructions
Prepare the Dough
In a large bowl, beat the egg with the brown sugar until light and fluffy.
Slowly drizzle in the melted butter (slightly cooled), whisking continuously.
Add the flour, baking powder, and salt. Mix quickly with your hands until a smooth dough ball forms.
Divide the dough into two portions. Line the bottom and sides of a 9–10 inch springform pan with one half. Keep the other half for topping.
Prepare the Filling
In a food processor, pulse the almonds with the brown sugar until finely ground.
Transfer to a bowl and whisk in the egg until well combined.
Add the crumbled amaretti cookies, almond extract, and finally fold in the ricotta until smooth.
Assemble & Bake
Pour the filling into the prepared crust and smooth the surface.
Crumble the reserved dough evenly over the top.
Bake in the center of a preheated oven at 375°F (190°C), non-convection, for 45 minutes, until golden.
Allow to cool slightly, then remove from the pan. Dust with powdered sugar if desired.
Tips & Variations
Swap the ricotta-almond filling with apples, cinnamon, and almonds for a cozy fall version.
Always use whole almonds with skins for more flavor.
For homemade powdered sugar, blend brown sugar in a coffee grinder until fine.
Nutritional Facts (per slice, 10 servings)
Calories: 310
Carbohydrates: 41 g
Protein: 6 g
Fat: 14 g
Saturated Fat: 6 g
Fiber: 2 g
Sugar: 24 g
Sodium: 150 mg
ALMOND RICOTTA AMARETTI CAKE
Notes
Ingredients
For the Dough
- 7 tablespoons (100 g) unsalted butter
- ¾ cup (150 g) packed brown sugar
- 2 ½ cups (300 g) all-purpose flour
- 1 large egg
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the Filling
- 1 cup (250 g) fresh ricotta cheese, well drained
- ½ cup (100 g) packed brown sugar
- ½ cup (50 g) almonds
- 3 ½ ounces (100 g) amaretti cookies (about 18 small cookies)
- 1 large egg
- ½ teaspoon almond extract
Instructions
Prepare the Dough
- In a large bowl, beat the egg with the brown sugar until light and fluffy.
- Slowly drizzle in the melted butter (slightly cooled), whisking continuously.
- Add the flour, baking powder, and salt. Mix quickly with your hands until a smooth dough ball forms.
- Divide the dough into two portions. Line the bottom and sides of a 9–10 inch springform pan with one half. Keep the other half for topping.
Prepare the Filling
- In a food processor, pulse the almonds with the brown sugar until finely ground.
- Transfer to a bowl and whisk in the egg until well combined.
- Add the crumbled amaretti cookies, almond extract, and finally fold in the ricotta until smooth.
Assemble & Bake
- Pour the filling into the prepared crust and smooth the surface.
- Crumble the reserved dough evenly over the top.
- Bake in the center of a preheated oven at 375°F (190°C), non-convection, for 45 minutes, until golden.
- Allow to cool slightly, then remove from the pan. Dust with powdered sugar if desired.
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