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Torta Cappuccina Modenese
Ingredients
  • subheading: For the crust (for an 11-inch tart pan):
  • 6 oz (170 g) unsalted butter, softened
  • ½ cup (100 g) sugar
  • 2 large eggs
  • ¼ teaspoon salt
  • 2 ½ cups (300 gr) all-purpose flour
  • subheading: For the filling:
  • 4 oz (115 g) unsalted butter, softened
  • ½ cup (100 g) sugar
  • ¼ teaspoon almond extract
  • 2 large eggs
  • 1 ½ cups (150 g) almond flour
  • about 1 cup (320 g) cherry preserve (or your favorite red preserve)
  • almond slices to sprinkle on top
  • powdered sugar to sprinkle, optional
Steps
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