• 9" Pie Dish

• Sifter

• Electric Hand Mixer or Stand Mixer (KitchenAid)

• Food Processor

• 1 egg

• 2 Egg Yolks

• 100 g Sugar

• 4 Tbsp Butter

• 350 g Sifted White Flour

• 100 mL white wine

• 1 tsp. Nutmeg

• .5 tsp. Cinnamon

Recipe for 

Imotska Torta

Makes 1 pie for 10 people

Pie Crust:

1. Preheat the oven to 400° F (200 C).

2. In a large mixing bowl or KitchenAid, beat sugar and eggs.

3. Once the eggs have dissolved in the sugar, mix in the nutmeg, cinnamon, melted butter, and wine.

4. Change the connection to a hook, and add slowly the sifted flour to the ingredients. You might have to add more or less flour based on the consistency of your dough. You want the dough to be sticky but not to stick to your hands.

5. Place the dough on a lightly floured surface and knead, by folding the dough in on itself and pressing down with the palm of your hand (approx. 5 min). 

6. Once the dough is formed, roll dough into a ball and cover the dough in plastic wrap. Place in the refrigerator while you begin the next step.

Pie Filling:

1. In a food processor chop the roasted almonds and walnuts on high for 1 minute (If you want the nuts to be a paste, process for longer, if you prefer chunky nuts in your pie, process for less time). Set aside.

2. In the mixer, beat the eggs into the sugar until the mixture is a homogenous pale yellow. 

3. Add the grated lemon and orange rinds, orange juice, vanilla, and Maraschino Liqueur into the egg and sugar mixture and mix.

4. Once these are evenly spread, add the chopped nuts and breadcrumbs and mix. 

Made with Love Tip: The consistency of the filling should be malleable and thick, a good test is to scoop some of the filling in your hand and make a ball with it...If the ball holds, the consistency is good, if it doesn't hold, add some more ground nuts to the mixture.

Combining the Crust and Pie Filling:

1. Butter a circular pan and spread a handful of flour over the butter moving the pan up and down so that the butter evenly spreads without smearing.

2. Cut the dough into 1/3 part and 2/3 part

3. Roll out the 2/3 part into a 1 cm thin, circular sheet of dough. The dough should belarge enough that it falls over and into the pie dish with room over the edges.

4. Lay this sheet of dough over the pie dish and gently press the dough along the inside of the pie dish so that it molds to the dish. 

5. Now add the filling to the pie, evening out the surface so that it is smooth.

6. Roll out the 1/3 part of the dough and cut into even strips, you might have to cut the strips and roll out the dough again to obtain enough strips.

7. Place the strips 5 cm apart, horizontally over the pie. Using scissors, snip the overhanging strips and tuck them into the edge of the crust and pie filling.

8. Repeat Step 7, this time placing the strips vertically over the pie filling. 

9. Using scissors cut every 10 cm of the overhanging pie crust, pinch and tuck the cut pieces into the edge of the pie.

10. Gloss with an egg white and place in the oven middle of the oven for 50 minutes.

11. The pie should be golden brown when finished. Let the cake sit and cool for 20 minutes before serving.

12. Enjoy the Imotska Torta, Made with Love.