Torta Russa

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 7 ounces amaretto cookies (*dry)
• 1 cup sugar
• 3/4 cup unsalted butter
• 1 1/4 cups flour
• 3 eggs
• 3/4 cup peeled almonds
• 1 fluid ounce amaretto liqueur
• puff pastry, for 9 inch pan
• 1 pinch salt

Recipe

• 1 blend the amaretti in a food processor and then set them aside.
• 2 now blend the almonds too, however turn the processor on and off quickly as you want to chop them finely, but not turn them into a cream. set them aside.
• 3 put the butter and sugar in the food processor and blend together until creamy and fluffy.
• 4 then add the eggs, one at the time until well combined.
• 5 now add the flour and a pinch of salt and blend them inches.
• 6 set the food processor to a low speed and add the almonds and a shot of amaretto.
• 7 finally ad the amaretto cookies and mix them inches.
• 8 roll out the puff pastry until it is nice and thin and put it in a 9" springform pan. roll it out so that it is big enough to come out over the top of the pan.
• 9 add the filling.
• 10 fold the puff pastry from the sides onto the cake. note that it doesn't have to cover the whole cake just the first inch or two form the outside.
• 11 bake in a preheated oven at 360° for 40-45 minutes or until done. you can check by inserting a toothpick into the center. if the crust starts to brown too much cover it with foil.
• 12 let cool before serving.
• 13 notes:.
• 14 the quantity of puff pastry varies from one brand to another. in this case i need one package to make the crust.
• 15 by dry i don't mean old. amaretto cookies are made in two ways, as a dry and crunchy cookie or a moist and chewy cookie.