Toasted ground almonds, 2/3 cup
All-purpose flour, 3 1/4 cups
Baking powder, 1 tbsp
Brown sugar, 2/3 cup
6 tbsp cold butter, 6 tbsps
Egg, 1 beaten
Vanilla, 1 tsp


Sugar, 1/3 cup
Slivered almonds, 2/3 cup
Ricotta, 3 1/2 cups
Rum, 2 tbsps
Sugar, ¾ cup


For the Crust:

Combine almonds, flour, baking powder and brown sugar in a bowl. By means of a pastry blender cut in the cold butter with the dry ingredients. Pour the egg and vanilla in the butter mixture and toss together until moistened. Then spoon half of the crumb mixture into a 10 inch spring form pan and set the other half aside.

For the Filling:

Put 1/3 cup of sugar and the almonds in the processor and pulse 5 or 6 times to grind them into small pieces. Do not ground too fine.

In a bowl mix ricotta, rum and 3/4 cup of sugar until blended. Then stir in the almond/sugar mixture. Spoon the ricotta mixture over the crumb crust in the spring form pan.

Spoon the remaining crumb mixture over the ricotta filling, then pat down to make top flat.

Preheat the oven to 350 F. Bake for about 45minutes, Let cool and sprinkle the top with powdered sugar.

Thanks to: Jovina Cooks Italian