In a mixing bowl combine flour, baking powder, sugar, lemon rind, cold butter and pinch of salt.

Gently rub the ingredients together with your fingertips until they combine into flakes.

Crack an egg into the flaky dough and with your hands gently and quickly incorporate it into the entire mixture.

After the first egg is absorbed, gently and quickly mix in the second egg. The dough should now be a solid, soft, mass.

Wrap it in saran wrap in leave it in the refrigerator for 30 minutes while you make the ricotta filling.

The filling is super easy! Combine the sugar, almonds, chocolate, ricotta, and limoncello together in a mixing bowl to make the ricotta filling.

After 30 minutes, place the dough on a floured surface and break it into two pieces. The first piece (65%) will be used for the base and side crust of the pie and the second piece (35%) will be used to decorate the top of the pie. Using a rolling pin, flatten out the first piece so that it fits in the bottom of your baking pan. 

Whatever is left over from this dough, use to form the side crust of the pie. If you want to get fancy, you can use a spoon to shape the side crust (see pictures). 

Smear on a layer of marmalade or your favorite jam over the base of dough.

Nest, smear a layer of the ricotta mix on top of the marmalade. Add the ricotta layer slowly and gently as to not ruin the first layer of marmalade.

Roll out the remaining dough on a floured surface to ~1 cm thick and make shapes with a cookie cutter. Add them on top of the ricotta layer. 

Preheat the oven to 200° C or 400° F.

Place in the over to bake for about 40 minutes.

Once the pie crust is golden on top, take it out of the oven and using a pastry brush, brush on a layer of milk and then sprinkle with sugar. (You can also use egg whites instead of milk). Place the pie back in the oven for another 5 minutes.

Enjoy!!!