Dough: all products get involved and be flavored with grated lemon rind. The dough is carefully placed in greased and floured tray and hands forming a nice bottom and edges. Filling: Rikotata mix with powdered sugar and flavored with lemon zest. Add the egg, then the cream. Nice mix and pour into shaped dough. Cover with half of apricots, as each put one almond. Krostatata bake at 170 C for 30 minutes, then was covered with aluminum foil and bake for 10 minutes. Wait 15 minutes before krostatata be removed from the tray.