For the shortcrust dough, knead the dough ingredients together and form into a ball. Wrap this ball in foil and leave to cool for about twenty minutes. Then line the bottom of a cake springform pan (26 or 28 cm ø) with parchment paper and press the dough evenly into it. Bake in the heated oven for about ten minutes at 200 °C top and bottom heat.

In the meantime, for the amarettini base, fill the cookies into a freezer bag and crush them using a rolling pin or a bottle. Knead together with the remaining dough ingredients to make an amarettini shortcrust pastry and bake it as described above.

For the sponge dough, beat the egg yolks with the hot water until creamy, sifting in 2/3 of the sugar. Mix flour, cornstarch and baking powder and sift over the egg mixture. Sprinkle the almond kernels on top. Whip the egg whites with the remaining third of the sugar until stiff and form over the top. Fold everything in carefully. Again, line the bottom of a springform pan with parchment paper, pour in the pastry and bake at 200 °C top and bottom heat for eight to ten minutes.

For the two puff pastry layers, moisten each two defrosted pastry sheets well, lay them on top of each other and spread a large piece of cling film over them. Using a rolling pin, flatten the two pastry sheets so that the resulting pastry is a little larger than the diameter of the springform pan. Moisten the springform base well with cold water, place a piece of parchment paper

Dutch Cherry Pie

Shortcrust pastry:

Amarettini base:

Sponge cake base:

both layers of puff pastry:

Fillings:

Instructions:

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