Prepare the shortcrust pastry with the lard following the recipe in this link. Once you have made the dough let it rest for at least half an hour. Meanwhile, prepare the almond paste. In a bowl put the almond flour, icing sugar (if you buy the almonds you can grind them together with the caster sugar), stir, then add the egg yolks and mix again. Lastly incorporate little by little the whites beaten egg until stiff.

When the shortcrust pastry is ready, get the balls with a diameter of about 5-6 cm, flatten with a rolling pin (or with the palm of the hand) and line a mold (the same one you use for your pasticciotti of Galatina). Now put the jam on the bottom (a generous teaspoon) and on this spread a thick layer of almond paste, close with another disc of shortcrust pastry and bake in a preheated oven at 200° C for about 30 minutes.

The fruttone is a typical dessert of the province of Lecce (city in the south of Itlay), it is a derivative of pasticciotto, so its origin dates back to the town of Galatina in the middle of the 1700s.
The fruttone is made of short pastry filled with jam, of quinces usually (but it is customary to put any kind, apricots, pears, cherries, raisins), and almond paste. Also peculiar feature of fruttone coverage is made with dark chocolate.
Even this sweet, as for the pasticciotto, there is a version pie. Bars and bakeries never lack of single portions to be consumed at breakfast or any time of the day but unlike the pasticciotto, the fruttone should be eaten cold.

Each fruttone:
Energy: 226,19 Kcal
Total Dietary Fiber: 1.41 g
Alcohol: 0.00 g
Water: 13.14 g
Total Protein: 3.66 g
Animal protein: 1.00 g
Vegetable protein: 2.67 g
Total lipids: 9.14 g
Lipids animals: 6.81 g
Plant lipids: 2.33 g
Cholesterol: 56.98 mg
Available carbohydrates: 34.48 g
Starch: 13.08 g
Sugars: 21.40 g