Apple and Ricciarelli Crostata




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Apple and Ricciarelli Crostata
  • 27%
    548.1 kcal
  • 15%
    7.48 g
  • 24%
    21.62 g
  • 31%
    82.5 g
  • 0%
    0.139 g

    Preparation time

    0:30 min + cooling time

    Cooking time

    0:30 min




    serves 6 to 8


  • 200 g Sapori di Siena Almond Ricciarelli

  • 250 g all-purpose flour
  • 125 g butter
  • 100 g sugar
  • 1 whole egg
  • 3 apples

  • 1/2 teaspoon baking powder
  • >> Our wine selection:
  • Castello del Poggio Moscato d’Asti DOCG
  • OR: Castello del Poggio Asti spumante DOCG
  • OR: Santa Margherita Prosecco Superiore DOCG Brut


  1. Blend the butter and sugar in a bowl.
  2. Add a whole egg and mix with a fork.
  3. Pour in the flour, baking powder and mix the dough with your hands until it is firm and soft. 
Line a 'crostata' pan with parchment paper and roll out the dough (do not let it rest in the refrigerator).
  4. Then grind up the Ricciarelli and spread the mixture on the dough.
  5. Peel and slice the apples, placing the slices on the Ricciarelli-covered dough.
  6. Cover with a lid of dough and bake at 180°C for 30 minutes.
When the crostata has cooled, dust with icing sugar and serve.

Chef's tip

You can make the same pie using pears or peaches, too.

Serving suggestion

Enjoy it with a cup of hot tea.

Wine selection

Moscato, Spumante or Prosecco.

Family tip

This content is not available yet :)

Dish history

This is somehow a modern version of the famous, classic apple pie. The crumbled Ricciarelli biscuits at its base give it a delicious almond flavour and a different, captivating texture. Ideal at breakfast time, as a dessert or at tea time, this 'crostata' will satisfy your sweet tooth with its natural delights!

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