• 2 1/4 cups flour
  • 1 cup corn starch
  • 1 cup butter
  • 1 2/3 cups sugar
  • 5 egg yolks
  • 1 teaspoon vanilla
  • 1 tsp lemon peel, grated
  • 10.5 oz prune jam
  • 20 walnuts
  • 4 egg yolks
  • 2 egg whites
  • 1 1/2 cups sugar
  • 3 tbs flour
  • 1 tbs yeast

In the north of Italy, this pie, rich and delicious, is a favorite during the Fall, when walnuts become ripe and can be picked up fresh.

Since the weather is still a little cool, we prepared it as an appealing comfort food, perfect to be enjoyed after a light meal, accompanied by a glass of Moscato d’Asti or sweet Malvasia. The tart flavor of the prune jam (better if handmade) well balances the oily taste of the walnuts, creating a perfect mouthful!


– Prepare the shortbread by mixing the ingredients in a food processor.

– Put the dough on a floured board, roll it into an 11-inch circle with a rolling pin and transfer it to a baking sheet. Help yourself by rolling it around the pin.

– Pierce the base with a fork, spread it with jam and sprinkle it with 10 coarsely chopped walnuts.

– Prepare the mixture for the filling dough whisking the 4 egg yolks with the sugar. Add the remaining 10 chopped walnuts, vanilla and flour.

– Beat the egg whites in a separate bowl. When the mixture is firm, add it to the filling dough, stirring gently from below to above. Finally, after stirring everything together, add the yeast.

– Pour the mixture over the shortbread base, garnish with a few whole walnuts and place in oven at 340 degrees for about 50 minutes.