Torta biscotti, frutta secca e spalmabile alle mandorle | Bottega 27

Pistachios and Sicilian hazelnuts are among the main fruits that cannot be missing in quality Sicilian pastry , being real treasures of the island.

In this recipe, among the main ingredients, Sicilian almonds stand out in a delicious Sicilian spreadable cream , pistachios and Sicilian hazelnuts for the realization of this fantastic dessert.

Bottega27 offers the best raw materials to create top quality homemade desserts: Sicilian almonds , cow's milk ricotta in sac à poche, Modica chocolate, organic Sicilian carob flour and extract and much more!

The recipe for this fantastic almond and chocolate cream cake, created by Tania Gorelli , food blogger, uses selected products:


  • 250 gr of dry biscuits (like saiwa gold)
  • 100 g of hazelnuts and pistachios
  • 70 g of sugar
  • 100 g of butter
  • 70 g of milk chocolate


  • 1 jar of almond cream
  • Milk chocolate to taste


Melt the butter and chocolate in the microwave or in a saucepan and add them, mixing well. Chop the biscuits not too finely and do the same with hazelnuts and pistachios. Add the sugar and mix. Finally add the melted chocolate and butter and mix everything together.
If the mixture is too dry and difficult to compact, add a little milk (but do not overdo it, the mixture must not be too moist). Pour into a mold lined with baking paper and press down to compact it well.

Heat the almond cream for a few seconds in the microwave just long enough to soften it and pour it on the cake, covering the entire surface. Melt a little milk chocolate in the microwave and pour it in spoonfuls scattered over the cake and, using a toothpick, spread it over the entire surface, creating a decoration as desired. Leave the dessert for a few hours in the fridge to compact well, then remove it from the mold and serve.

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