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Torta Pisticcina (Chestnut Flour Tart)

Torta Pisticcina (Chestnut Flour Tart) orange, almonds, vanilla


12 tbsp. unsalted butter, melted, plus more for greasing pan 1 cup sugar ½ cup milk 1 tsp. vanilla extract 1 tsp. kosher salt Zest of ½ orange 2 cups chestnut flour ½ cup whole blanched almonds ¼ cup sliced almonds


Heat oven to 375°. Grease a 10″ cake pan; set aside. Whisk butter, sugar, milk, vanilla, salt, and zest in a bowl. Add flour and whole almonds; stir until smooth. Pour batter into pan; sprinkle with sliced almonds. Bake until browned and set, about 25 minutes.

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