The same amount of short-pastry dough can be used in place of the pasta frolla romana.
To make the pastry, sift together the flour and granulated sugar onto a board. Grate the rind (colored part only) from the lemon. Cut the lard into small pieces. Add the lard and grated rind to the flour mixture and work them in with fingertips until the mixture is the consistency of coarse crumbs. Shape the mixture into a mound and make a well in the center. Add the egg yolks to the well and begin to incorporate them into the flour with a fork. When the mixture is too stiff to use a fork any longer, begin using your hands. Work the ingredients together quickly just until a smooth, silky dough forms. You will have
Make the filling while the dough rises. Chop the candied fruits and put in a bowl. Add the ricotta, confectioners’ sugar, egg yolks, and a pinch of cinnamon and mix well.
Once the dough has rested, assemble the pastries. Lightly beat the egg white and set aside. Butter the bottom of a
Bake in an oven preheated to 375°F (190°C) for about 40 minutes, or until golden brown. Remove from the oven and let cool for a while. Then, using a very sharp knife, cut the pastry, still in the pan, into 10 to 12 uniform pieces. Let cool completely before removing them from the pan.
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