Amaretto / Disaronno 250g almond biscotti, or amaretti cookies 75 mL (1/3 cup) butter, melted 500g (1Lb) ricotta 4 eggs 175 mL (⅔ cup) sugar 60 mL (¼ cup) flour 2 mL (½ tsp) baking powder Pinch salt S ...

You'll need a total of five ounces for this recipe: two ounces for the ... puts an Italian spin on her pound cake by including ricotta and amaretto in the batter, then serving it with lightly ...

This is one of those dark, squidgy-bellied chocolate cakes that I turn to gratefully when I have friends over to supper; a gratitude that is always reciprocated. The mixture of ground almonds and ...

8 Spoon the batter into the cake tins. 9 Bake for 25 minutes, or until a skewer inserted into the centre comes out clean. Check 10 minutes before the end of baking time, and loosely cover the tins ...

We made this as a birthday cake for Italy, which celebrated the ... Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften.