Torta tal-Marmurat – Almond and Chocolate pie


    For the Pastry:
  • 400g plain flour, sifted
  • 200g margarine
  • 100g sugar
  • 2 egg yolks
  • Grated rind of ½ a lemon
  • 2 tbls milk, if needed
  • For the Filling:
  • 1 dozen biskutelli/rusks
  • 200g baked almonds
  • Few drops of vanilla and almond
  • essence
  • 400g sugar
  • 2 eggs, beaten
  • 300g candied peel
  • 2 tbls cocoa
  • 2 tsp mixed spice
  • ½ jar marmalad


Pastry: Work the margarine and the sifted flour together in a bowl with your fingertips till the two are well combined. Then add the sugar, lemon rind and egg yolks, and knead the whole mixture together on a floured board. If needed, add a few drops of milk to moisten the pastry if it is too dry to come together properly. Keep kneading till the pastry is firm and glossy, cover with cling film and leave to sit in the refrigerator.

Filling: Grind the biskutelli and almonds together in a large mixing bowl and add the rest of the filling ingredients in any order. Mix it all together thoroughly.

Baking: Open out the pastry onto a lightly flowered board. Then, grease a round baking tin (preferably around 8") with butter and line the tin with the pastry, cutting off anything that falls over the edges. Leave to rest for about half an hour. Then, pour the filling into the prepared pastry and smoothen out the top.

Preheat your oven to 180 C/350 F/Gas Mark 4. Then bake the pie for about one hour till set. Bring out and leave to cool in the tin. Once it has cooled, remove the pie from the tin and coat it in melted chocolate and chopped baked almonds.
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