Tortelli cremaschi

For the filling

• 150 g amaretti biscuits
• ½ mostaccino biscuit or other spiced biscuit
• 2

Prepare the filling the day before, as it must rest in the refrigerator for at least 12 hours.

Crush the amaretti, mostaccino and mints. Soak the sultanas in warm water until soft, then drain, squeeze out and finely chop. Mince the citron peel. Mix together the amaretti, mostaccino, mints, sultanas, citron peel, lemon zest, grated Grana, egg, Marsala, a grating of nutmeg and a pinch of