Ingredients
1/2 cup coarsely crushed almond biscotti (about 4 whole cookies)1/2 cup coarsely crushed amaretti cookies (about 16 cookies)2 tablespoons sugar6 tablespoons unsalted butter, meltedFILLING:1/2 cup sugar, divided3 tablespoons all-purpose flour1 cup 2% milk3 large eggs, separated14 ounces white baking chocolate, finely chopped2 tablespoons unsalted butter, cubed1/2 teaspoon orange extract1/4 teaspoon plus dash salt, divided
Preparation
Preheat oven to 375°. Place biscotti, amaretti cookies and sugar in a food processor; pulse until coarsely ground. Add butter; pulse until combined. Press crumb mixture firmly into bottom of a 9-in. cast-iron or other ovenproof skillet. Bake until lightly browned, 12-15 minutes. Cool on a wire rack. In a small heavy saucepan, mix 1/4 cup sugar and flour. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in white chocolate, butter, orange extract and 1/4 teaspoon salt until chocolate is melted.
Preheat oven to 350°. For meringue, in a large bowl, beat egg whites with remaining dash salt on medium speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.
