10 amaretti biscuits
100g butter at room temperature
½ dessert spoon of yeast for cakes
1 finely grated lemon or orange rind
3 dessert spoons rum
1 jar of jam to taste
Mix the flour, butter, egg, citrus fruit peel, sugar and the chopped biscuits in a container and work with your hands. The compound must be crumbly.
Mix the ricotta with the sugar (30g) and the rum with a whisk.
Put half of the mixture in a baking pan with baking paper, spread with the jam and the ricotta, cover with the other half of the mixture.
Cook at 180 degrees for about 45 minutes.