1/2 c. finely chopped almonds
3 tbsp. butter
1 tbsp. granulated sugar
1/2 c. graham cracker crumbs
2 c. ricotta cheese
2 1/2 tsp. vanilla
1 1/2 tsp. grated lemon peel
1 1/4 c. powdered sugar
1 c. whipping cream
2 tbsp. tiny chocolate-flavored baking chips

Spread almonds in a shallow pan; toast in a 350 degree oven until golden about 8 minutes. Melt butter and stir in granulated sugar until dissolved, then mix in the graham cracker crumbs and 1/4 cup of the nuts. Press mixture into bottom of an 8 inch square pan. Bake in a 325 degree oven for 12 minutes or until browned. Cool.

In a mixer bowl, beat ricotta cheese until smooth; beat in vanilla, lemon peel and powdered sugar. Blend in whipping cream, then beat until thick. Stir in chocolate chips. Spoon mixture over crumb crust; cover and chill 6 hours or as long as overnight. Just before serving, sprinkle with remaining almonds and dust with powdered sugar. Serves 8.