- 200 g Round hazelnut of the Langhe
- 200 g big amaretti
- 100 g 00 flour
- 100 g potato flour
- a spoon of cocoa powder without sugar
- one little glass of dry Marsala
- 3 eggs
- 200 g butter
- 200 g sugar
First of all, ground the peeled hazelnuts inthe oven or in a pan. Crush them in a mortar (don’t use a moulinex because they would become a fat dough, imossible to mix with the pastry). Let 200 grams of butter and 200 of sugar soften in a pan on a very slow fire; then add three egg yolks, one at a time. Then add the crushed hazelnuts and the crushed amaretti, and mix. Then add the flour and the potato flour, then the cocoa and last the wine.
Now add three beaten albumens, and mix with care.
Put the mix in a mould, not higher than 2 cm. Put in in the hot oven (180°C) and cook for 20-25 minutes.
Test the cake with a stick. Serve cold. It is a very old recipe.