Warm milk for the yeast dough. Crumble the yeast into it and dissolve it. Put 650 g flour, 125 g sugar, 1 pinch of salt and egg in a bowl. First knead the yeast milk with the dough hooks of the mixer, then 75 g butter.
Work into a smooth dough that separates from the bowl rim. Continue kneading for 2-3 minutes. Cover and allow to rise for about 45 minutes.
For the filling, peel, core and chop the pears. Mix with lemon juice and 2 tablespoons of sugar in a pot. Cover and simmer at medium heat for about 10 minutes. Stir starch with 4 tbsp. water until smooth.
Stir into the boiling compote and simmer for about 2 minutes. Stir in the cranberries, let cool.
Grease a fat pan (approx. 32 x 39 cm; deep baking tray) and dust with flour. Knead the dough briefly. Barely 2⁄3 Roll out the dough on the baking tray, pressing up the edges. Cover and let rise for about 15 minutes.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Place the Amarettini in a freezer bag, seal. Roll over with the dough roll until the biscuits are crumbled. Spread on the dough base.
Spread the compote over it. Roll out the rest of the dough on a floured sheet of baking paper to form a rectangle (approx. 32 x 39 cm). Turn over onto the compote using the paper. Peel off the paper. Press the edges of the dough.
Sprinkle with almonds and 50 g sugar. Spread 100 g butter in pieces on top. Bake in a hot oven for about 35 minutes. Cover with aluminium foil after about 20 minutes. Let it cool down and dust with icing sugar.