2 cups whole-milk ricotta
4 large eggs, at room temperature
1 cup granulated sugar
1/2 teaspoon almond extract
Garnish: Confectioner’s sugar
- To make the pastry , sift together the flour, baking powder, and salt. Cut in the butter with a pastry cutter until the mixture looks like cornmeal. Sprinkle with Cognac and work the dough with your hands until smooth. Roll into a ball, then press into a disk, wrap in plastic wrap, and put away to chill for at least 30 minutes and up to overnight. Meanwhile, butter a 10-inch deep-dish pie plate and preheat the oven to 375 degrees.
- Next make the filling: In a medium bowl, stir together the chopped nuts, citron, and flour, then add the ricotta. In a large bowl, using a standing or hand-held mixer, beat the eggs until pale and fluffy. Add the sugar in a slow stream and beat until thick and pale, then stir in almond extract.
- Spoon about one-third of the egg mixture into the cheese mixture and gently fold in until evenly mixed. Add remaining eggs and fold in as well. Set aside.
- Unwrap pastry dough on a well-floured surface, then cut away one-third of the dough and set aside. Roll the remaining two-thirds of the dough out into a 12-inch circle and gently transfer to the prepared pie dish. Cut away any excess dough from the edges and crimp using a fork. Pour the cheese filling into the crust. Take the remaining one-third of the dough and roll that out into a 10-inch circle. Cut the pastry into 3/4-inch strips and lay them over the cheese in a lattice pattern. Bake until the crust is browned and filling is set, 40 to 45 minutes. Let cool completely at room temperature, then sprinkle with powdered sugar.