Table of Contents
I’ve also seen Amarena cherries in biscotti, at the blog Marisa’s Italian Kitchen. I cannot wait to make those! Sift together flour, cornmeal, baking powder and salt; set aside.
Stir in the dry ingredients. Beat the egg whites to a soft peak; fold in gently. Fold in the cherries and chopped chocolate until just incorporated. Bake in a greased and floured 9” cake pan (loaf pan) at 375 degrees for approximately 65-70 minutes.
Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and lemon zest in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds (or almond flour) and fold into the mixture.
Put the tart in the oven and bake for about 40-45 mins until golden brown, puffed and firm to the touch. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices. Fabbri amarena are demi-glacé, dark red sour cherries that come in a sweet syrup.
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