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Torta greca of Mantua


Torta greca of Mantua

Author: Guido Boschetti



Total time:

40 min


1 Portions


125 g of Butter
180 g of sugar
3 Eggs
100 g of Almonds
100 g of Tipico IT's Amaretti
140 g of Tipico IT’s 00 Flour
5 g of Yeast in powder for sweets
1 pinch of salt
Icing sugar
1 Roll of puff pastry



Transfer in a mixer the amaretti crushing them lightly with the almonds and grind them finely.


In the meantime, in a big bowl pour the sugar, eggs, butter and mix all well with a whisk for at least two minutes, until you obtain a light and fluffy mixture. Add the almonds and amaretti little by little.


Sift the flour and add it to the rest of the mixture with the yeast in powder, while you continue to work it with whisks.


In the meantime, unroll the puff pastry roll on a floured work surface and obtain a disc. Line the deep end of the puff pastry refining with a pasta cutter, if necessary.


Pour the mixturen in the mould and reclose the borders of the puff pastry on the mixture. Bake in oven at 180° for 30 minutes.v


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