400 g almonds 180 g sugar 100 g candied citron and orange 200 g butter 50 g vanilla sugar Sassolino liqueur or bitter almond liqueur 80 g "amaretti" (oprional)
For the dough:
200 g flour
Pour the flour in a mound on the pastry board, pour the whole eggs in the center and mix quickly with your fingertips. Knead the mixture, adding some water if you need it, then shape the dough into a small block and let it stand for one hour, covering it with a cloth. Roll out the dough with rolling pin and let it dry slightly, roll it and make very thin tagliatelle out of it.
For the shortcut pastry: mix the flour with the baking powder and a pinch of salt, pour the mixture in a mound on the pastry board, add the egg, the softened butter cut into small pieces and the sugar, work all ingredents quickly until you get a smooth mixture, then shape it into a ball, wrap it into candied fruits, the almonds (and the amaretti), then pour everything into a bowl, adding the sugar, 150 g melted butter, then pour the filling, leveling it with the back of a spoon and cover everything with the small tagliatelle, pouring on them the remaining melted butter and the vanilla-flavored sugar.
Cover the cake with baking paper and bake at 170° C for 30 minutes; halfway in the cooking process remove the paper, so that the tagliatelle can brown, then sprinkle them with icing sugar.
Recipe taken from The Old Market -A travel through tortellini, tagliatelle and much more...