Budino di Ricotta

Heat oven to 375F.

Spread bottom and sides of 8-inch soufflé dish with butter. Coat with 3 tablespoons of the granulated sugar; shake out excess.

Beat ricotta, remaining 6 tablespoons granulated sugar, the whole eggs, egg yolk, flour, and crushed amaretti in large mixer bowl until well blended.

Beat egg white in small mixer bowl until stiff but not dry. Fold into ricotta mixture. Spoon into prepared soufflé dish. Bake until top is lightly browned and edges begin to pull away from sides of dish, 40 to 45 minutes. Cool on wire rack 2 to 3 minutes. When budino begins to fall, invert immediately onto serving plate.

Dust budino with confectioner's sugar; top with nuts. Serve warm or at room temperature.