Latteria Perenzin

300 g fine wheat flour
150 g butter
1 whole egg and 2 yolks
300 g ricotta cheese
10 tablespoons sugar
300 g amaretti biscuits
1 miniature rum
1 sachet baking powder
icing sugar

Put the flour into a bowl with the melted butter, the whole egg, 6 spoonfuls of sugar and the baking powder. Make into a pastry, and use half to line a low baking tin. In another bowl, mix the ricotta with the 2 egg yolks, the rum, the remaining 4 spoonfuls of sugar and the crumbled biscuits, and spread over the pastry base prepared previously, then add the rest of the pastry, which should be crumbly, and bake at 180 °C for 30 – 35 minutes.
Leave to cool, and sprinkle with icing sugar.