Cassatine with Almonds and Ricotta

Let's work with almonds. Take all the almonds, dip them in boiling water and cook for 1 minute. Drain the water and remove the skin from the almonds.

Preheat the oven to 180 degrees. Spread the almonds on a baking sheet and dry for 10 minutes. Remove and let cool.

Making almond paste. Heat 50 g of sugar in a saucepan with 1 tablespoon of water, bring to a caramel state.

Put powdered sugar (100 g), ground almonds (75 g), zest of half an orange, and a pinch of salt into a blender. Grind.

Pour the hot liquid caramel and food coloring (traditionally green, but you can do without it). Grind until it reaches a dough-like consistency.

Put the pasta in the refrigerator for 30 minutes.

Prepare the filling. Heat 150 g of sugar in a saucepan with a small amount of water, bring to a caramel state.

Put ready-made almonds (150 g), ricotta (250 g), candied fruits (30 g), zest of half a lemon, a pinch of cinnamon and a pinch of salt into the blender.

Add caramel and grind until it reaches a sour cream consistency.

Take three molds with a volume of 200 ml and line them with plastic wrap. Spread the almond paste so that it covers only the bottom and sides of the molds.

Spread the filling inside. Dip the biscuits in liqueur and carefully press them into the filling in the center, pushing them down until they are level with the edges.

Refrigerate for 1 hour. Remove, turn the molds out onto plates and peel off the film.

Decorate each dessert with a cherry in syrup.