| CRUST |
1/8 crust |
$4.39 per 16 ounces
|
$0.02 |
| 2 cups flour |
1/4 cup |
$2.99 per 5 pounds
|
$0.04 |
| 3/4 cups hazel nuts, ground (ground almonds can be substituted) |
1 tablespoon |
$2.19 per 2 1/4 ounces
|
$0.24 |
| 1 teaspoon baking powder |
1/8 teaspoon |
$2.59 per 10 ounces
|
$0.01 |
| 6 tablespoons unsalted butter, softened |
2 1/4 teaspoons |
$3.99 per 16 ounces
|
$0.09 |
| 1 large egg |
1/8 egg |
$2.53 per 12 items
|
$0.03 |
| 6 tablespoons water, ice cold |
2 1/4 teaspoons |
n/a
|
|
| 1/3 cup sugar |
2 teaspoons |
$1.44 per pound
|
$0.03 |
| 1 tablespoon butter, for greasing the pan |
3/8 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| Filling |
1/8 filling |
n/a
|
|
| 5 amoretti or ladyfingers, crumbled |
5/8 ladyfingers |
n/a
|
|
| 1 1/2 lbs. dark cherries, fresh or frozen, stones removed |
3 oz |
$6.99 per pound
|
$1.31 |
| 1 cup walnuts, roughly chopped |
2 tablespoons |
$9.89 per 16 ounces
|
$0.32 |
| 1/2 cup currant jelly |
1 tablespoon |
$4.39 per 23 ounces
|
$0.14 |
| Total per Serving |
$2.24 |
| Total Recipe |
$17.95 |
Suggestions?