Torta Arluno: the recipe
A modern creation of fine home pastry signed by Maestro Iginio Massari, characterised by a soft, fondant, finely sandy structure, flavoured with Strega liqueur.
This recipe is freely inspired by, or adapted from, the balance of Maestro Iginio Massari.
At a glance
- Number of pieces: 2
- Weight per piece: 974 g
- Actual dough weight: 1948 g
Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator
Ingredients
Quantities for 2 pieces of 974 g, kitchen at 22 °C
Montaggio
- Butter500 g
- Powdered sugar500 g
- Vanilla bean5 g
Setacciatura
- Wheat flour (W100)125 g
- Potato starch125 g
- Farina di mais125 g
- Baking powder5 g
Impasto
- Almond flour125 g
- Egg yolks100 g
- Eggs275 g
- Liqueur63 g
Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator
Method
- Montaggio (3 min)
- In planetaria, con lo scudo, montare a schiuma il burro, lo zucchero a velo e la vaniglia.
- Setacciatura (5 min)
- Usare farina di mais macinata fine.
- Setacciare le polveri due volte.
- Impasto (10 min)
- Incorporare alla montata la farina di mandorle, le uova, i tuorli e il liquore (Strega).
- Aggiungere le polveri setacciate.
- Cottura (30 min)
- Imburrare e infarinare le tortiere con farina di mais.
- Riempire fino a 2/3.
- Finitura (3 min)
- A dolce freddo, posizionare un anello di un centimetro più piccolo del diametro della torta e colare confettura d'arancia bollente.
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Baking
- conventional oven, without steam
- Overall temperature: 180 °C
- Time: 30 minutes
- con valvola chiusa (sportello del forno chiuso)
The calculator adapts baking times to the weight of your pieces. Open the calculator
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