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Almond pastiera

almond pastiera

Although it is already excellent in its classic variant, the almond pastiera is even better and absolutely worth trying.

Pastiera is not only good at Easter . It is one of those traditional recipes that accompany us all year round. As such, however, even in this case there are some variants, more or less famous. Among these is the almond pastiera, a reinterpretation of the classic version which includes a pastry with almond flour.

The filling is the classic pastiera one with ricotta, candied fruit and cooked wheat but if desired this can also be enriched with chopped almonds. Let's see all the details to prepare this typical delight of Neapolitan cuisine.

almond pastiera
almond pastiera

How to prepare the almond pastiera recipe

  1. First prepare the pastry which will have to rest in the refrigerator. Place the 00 flour and the almond flour, 150 g of sugar, the grated zest of an orange, the vanilla extract and the cold butter cut into cubes in a bowl.
  2. Mix with your fingertips until you obtain a crumbly mixture , then add the eggs and finish working.
  3. Once you have a dough, wrap it in cling film and let it rest in the refrigerator for 2 hours .
  4. In the meantime, dedicate yourself to the filling. Pour the remaining milk, butter and sugar, the zest of the second orange removed with the potato peeler and the cooked wheat into a saucepan. Stir until everything is heated through then remove the zests.
  5. Transfer it into a bowl, add the egg yolks, the ricotta, the orange blossom essence, the cinnamon, the candied fruit and mix everything well.
  6. Collect the shortcrust pastry and divide it, keeping about a third of it aside for decoration.
  7. Roll out the largest one between two sheets of baking paper and transfer it into a 24cm diameter tart mould.
  8. Trim the edges and pour the now cold filling, leveling it. With the pastry kept aside, create the classic striped decorations using a pastry cutter. Arrange them on the surface creating the characteristic diamond arrangement.
  9. Cook the almond pastiera at 180°C for 1 hour. Let it cool completely before decorating it with icing sugar and serving it. The ideal would be to prepare it a day in advance.

Almond pastiera: an extra touch

If you love the flavor of almonds and want to accentuate their presence in the dessert you can add 100 g of almond flour to the filling. In this case it may be necessary to add a couple of spoons of milk to make it creamy again.


The almond pastiera will keep out of the refrigerator for 2-3 days. After that it is better to store it in a cool place without exceeding 4 days.

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