HAZELNUT CRUMBLE WITH RICOTTA FIG FILLING
1/2 cup (1 stick) butter, softened
1/3 cup firmly packed dark brown sugar
1 large egg
2 cups all-purpose flour
1/2 cup ground hazelnuts
1 teaspoon baking powder
1/4 teaspoon salt
RICOTTA FIG FILLING
1 2/3 cups ricotta cheese
1/2 cup superfine sugar
1/2 cup hazelnuts, finely chopped
2 tablespoons milk
1/4 cup dried figs, finely chopped
Butter a 13 x 9-inch baking pan .. Preheat the oven to 350°F. . Process the
butter, brown sugar, egg, flour, hazelnuts, baking powder, and salt in a
food processor until the mixture resembles fine crumbs .. Spoon half the
mixture into the prepared pan, pressing it down with the back of a spoon ..
Ricotta Fig Filling: Mix the ricotta, superfine sugar, hazelnuts, milk, and
figs in a medium bowl until well blended .. Spoon the filling over. Sprinkle
with the remaining crumble .. Bake for 45-50 minutes, or until light golden
brown.
Makes one 12 x 8-inch cahe Prep: 15 min .. Cooking: 45-50 min .. Level: 1 .
Keeps: 3-4 days
Reader's Digest Cakes
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