This has a melt in your mouth cookie crust, a luscious almond cannoli filling and the dazzle of fresh whole strawberries and sweet glaze. Looks very impressive and a perfect dessert for any occasion.
1 cup plus 1 Tablespoon Confectionery Sugar
½ cup ground Almonds
1½ cup all purpose Flour plus 2 -3 Tablespoons for dusting
9 Tablespoons salted butter [1 stick plus 1 Tablespoon]
Sliced Almonds to decorate
1 Teaspoon granulated sugar
2 cups Ricotta Cheese
2-8oz pkg of cream cheese
1 cup Confectionery Sugar
1 teaspoon Almond Extract
1 Quart Fresh Strawberries
1 cup Strawberry Jam or Preserves
No nutrition information available
Step 1: Sift together the Confectionery Sugar and 1½ cup Flour in to a bowl. Add the Almonds.
Step 2: Place butter in a food processor and whirl 5 seconds. Sprinkle with the flour mixture and add the egg. Process only till it forms a ball. Divide into 2 balls and refrigerate at least 2 hours.
Step 3: Roll each ball between wax paper dusted with remaining flour, so it will not stick. Place in the pie plates, prick the edges with a floured fork. I add sliced almonds to decorate the edges, spray lightly with spray butter and then sprinkle the sugar on the edges. Chill 30 minutes before cooking
Step 4: Bake 20 minutes at 375 or till brown. Set aside and cool.
Step 5: Whirl all of the filling ingredients in a food processor only till blended and spread equally in the 2 cooled shells.
Step 6: Wash the strawberries, pat dry with a paper towel and then hull the Strawberries. Place on top of the filling.
Step 7: Microwave jam 1 minute in a small glass bowl and drizzle on top of the Strawberries for the glaze.
Note: A scoop of fresh whipped cream may be added when serving.