Ricotta Squares

Preheat the oven to 400°F (hot)

Grease a baking dish with butter, 26.5cm x 40cm, and reserve

Prepare the crust: in a blender, beat the egg whites until stiff peaks form

With the blender running, add the almond flour slowly

Add the egg yolks and beat for another 10 minutes

Add the wheat flour and salt, mixing delicately with a spatula

Place in the reserved baking dish and bake at 400°F until golden brown and slightly puffed (about 25 minutes)

Let cool, then remove from pan and cut into forty squares of 5cm each

Make the filling: in a large bowl, mix all ingredients

Spread the filling over twenty squares and top each one with another square, forming a sandwich

Prepare the topping: in a refractory bowl set over a pot of hot water (not boiling), melt the chocolate gently and spread it over the sides of the squares

Roll the squares in granulated chocolate and place on a plate

Sprinkle confectioner's sugar over the surface, then decorate with cherry jam

Let chill for 1 hour in the refrigerator

Calorie count: 194 per serving