Almond Slices with Ricotta Cream

1. toast almond kernels in a frying pan without fat until golden brown. Place 1 sheet of puff pastry on a floured surface. Spread half of the almond kernels evenly on top and place 1 sheet of puff pastry on top. Spread remaining almond kernels evenly on top and place remaining pastry sheet on top. Roll out dough 3 mm thin to 28 x 20 cm. Line a baking sheet on the back with parchment paper and place the puff pastry on top. Place an oven rack on top of the puff pastry and bake in the heated oven on the 2nd rack from the bottom at 200 degrees / 15-20 min.

Cut the still hot puff pastry into 8 rectangles (approx. 14 x 5 cm) with a smooth pastry wheel. Sprinkle puff pastry evenly with confectioners’ sugar and caramelize under hot oven broiler on 2nd rack from bottom in 2-4 min. until golden brown. Remove from the heat and cool.

For the filling, heat honey and sugar, whisk, and extinguish with white wine and orange juice. Add orange and lemon zest and cinnamon stick. Cook over medium heat until reduced to one-third. Soak gelatin in cold water.

4. squeeze ricotta well in a kitchen towel and place in a large enough bowl. Remove cinnamon stick from reduced broth, cool broth a tiny bit. Squeeze gelatin and let it melt in the warm gravy. Add orange liqueur and vanilla sugar and stir everything together well.

Cut the candied fruit into 2-3 mm pieces.

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