Crostatine Ricotta e Mandorle

1: Prepare the frolla by mixing butter, sugar, whole egg, and flour until combined.

2: Let the frolla rest in the fridge for 10 minutes.

3: Roll out the frolla between two sheets of parchment paper.

4: Cut out circles of frolla and place them into greased tart molds.

5: Trim excess edges and poke holes in the base.

6: Place parchment paper and dried beans or nuts on top to prevent rising during baking.

7: Bake in a preheated ventilated oven at 180°C for 10 minutes.

8: Remove the beans and parchment, bake for another 5 minutes, and then cool completely.

9: Drain the ricotta in the fridge for 1 hour.

10: In a bowl, mix drained ricotta with powdered sugar and adding the Aroma Fior d’Arancio.

11: Fill a piping bag with the ricotta cream and decorate the cooled frolla.

12: Top the crostatine with sliced almonds before serving.