Torta Russa

"If you like Amaretto cookies you love this dessert. In Italy you can find this cake in most every bakery or pastry shop."
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Ready In:
1hr 30mins




  • Blend the amaretti in a food processor and then set them aside.
  • Now blend the almonds too, however turn the processor on and off quickly as you want to chop them finely, but not turn them into a cream. Set them aside.
  • Put the butter and sugar in the food processor and blend together until creamy and fluffy.
  • Then add the eggs, one at the time until well combined.
  • Now add the flour and a pinch of salt and blend them inches.
  • Set the food processor to a low speed and add the almonds and a shot of amaretto.
  • Finally ad the amaretto cookies and mix them inches.
  • Roll out the puff pastry until it is nice and thin and put it in a 9" springform pan. Roll it out so that it is big enough to come out over the top of the pan.
  • Add the filling.
  • Fold the puff pastry from the sides onto the cake. Note that it doesn't have to cover the whole cake just the first inch or two form the outside.
  • Bake in a preheated oven at 360° for 40-45 minutes or until done. You can check by inserting a toothpick into the center. If the crust starts to brown too much cover it with foil.
  • Let cool before serving.
  • Notes:

  • The quantity of puff pastry varies from one brand to another. In this case I need one package to make the crust.
  • By dry I don't mean old. Amaretto cookies are made in two ways, as a dry and crunchy cookie or a moist and chewy cookie.

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I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
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