|
| |
| Time: 2 hours, plus cooling |
| 1/2 tablespoon unsalted butter |
| 3 tablespoons fine dry breadcrumbs |
| 3 amaretti di Saronno cookies, crushed |
| 3/4 cup slivered blanched almonds |
| 2 tablespoons amaretto or dark rum |
| 2 large egg whites, at room temperature |
| 1. Combine milk, 1/2 cup sugar and lemon zest in saucepan and bring to simmer over medium |
| heat. Add rice, reduce heat and simmer, uncovered, stirring frequently, until rice is tender and milk |
| has been absorbed and mixture is thick, like porridge, about 40 minutes. Stir constantly during last |
| few minutes of cooking. Transfer mixture to shallow bowl and allow to cool to room temperature. |
| 2. Preheat oven to 375 degrees. Butter 8 or 9-inch round springform pan, preferably non-stick. |
| Dust bottom and sides with breadcrumbs. |
| 3. Place amaretti and almonds in food processor and chop fine. |
| 4. Beat eggs by hand or machine until thick and light. Fold in amaretti, almonds and amaretto or |
| 5. Beat egg whites with remaining sugar until stiff peaks form. Fold into rice mixture. Spread in |
| 6. Bake 30 to 40 minutes, until top is golden brown and knife inserted in center comes out clean. |
| Place on rack and cool to room temperature. Remove from pan and serve. Cake can be made in |
| advance and refrigerated in pan overnight but should be allowed to come to room temperature |
| before removing from pan and serving. |
| |
|
Barrington
Software Incorporated