Italian · Dessert
Almond Pie
A protein-engineered take on a classic Italian almond pie, swapping the usual butter-heavy shortcrust and sweetened ricotta filling for an almond flour and whey crust wrapped around a smooth cottage cheese custard, finished with toasted almonds.
$2
20 minsPrep
24 minsCook
69 minsTotal
MediumLevel
Nutrition per serving
343Calories
25.6gProtein
20.4gFat
16.2gCarbs
11.4gSugar
2.8gFiber
543mgSodium
112mgChol
5.2gSat Fat
314mgPotassium
178mgCalcium
1.4mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Amaretto Sour
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat oven to 170°C (340°F) and lightly grease two 8cm individual tart tins.
2
In a bowl, combine the almond flour, whey protein isolate and a pinch of salt, then stir in the melted butter and beaten egg white until a soft, slightly crumbly dough forms.
3
Press the dough evenly into the base and up the sides of the two tins, pricking the base lightly with a fork, then chill for 10 minutes while you make the filling.
4
Blend the drained cottage cheese until completely smooth, then whisk in the whole egg, sugar, and vanilla extract until the filling is loose and pourable.
5
Pour the filling into the chilled crusts, dividing evenly between the two tins, and bake for 22-25 minutes until just set with a slight wobble in the centre.
6
Cool the pies in their tins on a wire rack for 10 minutes, then scatter the toasted flaked almonds over the top.
7
Chill for at least 15 minutes before unmoulding and serving so the filling firms up fully.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g fine ground almond flour
- 0.7 oz20g whey protein isolate
- 7/87/8 egg whites, lightly beaten, for the crust binder (30g)
- 0.4 oz10g melted butter
- 4.2 oz120g drained and blended smooth cottage cheese lowfat
- 11 egg, beaten (50g)
- 0.5 oz15g sugar white
- 0.1 oz3g vanilla extract
- 0.4 oz10g flaked, toasted almond
- 0 oz1g salt
