BIANCA ENGLE / PORTA VIA
Biscotti crust:
60g (4.2 tbs) butter
150g (5.25 oz) sugar
3 eggs
200g (7 oz) crushed nuts (almonds are traditional, but you can use any kind: walnuts, pistachios, etc.)
355g (1.5 cups) flour
1 pinch salt
1 tsp baking soda
5g (1 tsp) yeast
Sift flour, salt, baking soda & yeast into a medium bowl; set aside.
Using a stand or handheld electric mixer, cream butter and sugar at medium speed until fluffy. Add eggs one at a time, fully mixing between each addition. Add nuts & mix until fully incorporated. Reduce speed to low and gradually add dry ingredients until combined.
Coat hands with flour, and press dough into a prepared pie plate. Bake 20 minutes at 320 degrees, using a fork to press down the sides every five minutes to keep crust from rising. Cool completely.
Pie filling:
one pint vanilla gelato
four ripe peaches, sliced
200g (7 oz) chopped nuts (almonds are traditional, but you can use any kind: walnuts, pistachios, etc.)
Caramel for garnish
Allow gelato to soften slightly, then spoon into prepared crust. Using a spoon or spatula, spread evenly. Place in freezer and allow to set. Top pie with fresh sliced peaches, chopped nuts and drizzle with caramel. Serve immediately.
