Italian Almond Crostata

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon lemon zest 1/2 teaspoon lemon zest
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1 large egg 1 large egg
• For the filling: For the filling:
• 2 cups (200g) ground almonds 2 cups (200g) ground almonds
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For garnish: For garnish:
• Sliced almonds Sliced almonds
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 37g, 20g
• Protein: 8g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and lemon zest for the crust. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Add the egg to the crust mixture and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F). Grease a tart pan with a removable bottom.
4. 4.
   Roll out the chilled dough on a lightly floured surface to fit the tart pan. Press the dough into the pan, ensuring an even layer on the bottom and sides.
5. 5.
   In a separate bowl, combine the ground almonds, sugar, eggs, and vanilla extract for the filling. Mix until well combined.
6. 6.
   Pour the almond filling into the prepared crust and spread it evenly.
7. 7.
   Sprinkle sliced almonds on top of the filling for garnish.
8. 8.
   Bake the crostata in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
9. 9.
   Remove the crostata from the oven and let it cool completely. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve the desired texture. You can grind whole almonds in a food processor until finely ground.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a variation, you can add a layer of fruit preserves or fresh fruits on top of the almond filling before baking.
• Serve the crostata warm with a scoop of vanilla gelato or a dollop of whipped cream for an extra indulgence.
• If you prefer a more pronounced lemon flavor, you can add a teaspoon of lemon juice to the filling mixture.

Serving advice

Serve the Italian Almond Crostata at room temperature or slightly warmed. Dust it with powdered sugar before serving to add an elegant touch.

Presentation advice

Present the crostata on a decorative serving platter or cake stand. Garnish the edges with fresh mint leaves for a pop of color.