Это предварительный просмотр рецепта "Almond Ricotta Biscotti".

Рецепт Almond Ricotta Biscotti
by Patricia Turo

Almond Ricotta Biscotti

It is natural to consider that Ricotta and almonds would be married together into a delicious soft biscotti flavored with almond oil. Almond ricotta biscotti are delicate cookies but with an intense aroma. We always include it on a “Torta di Biscotto di Nozze” because it is so perfect for a biscotti wedding cake.

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Подготовка: Италия Italian
Приготовление: Порций: 4 Dozen

Ингредиенты

  • Dry Ingredients
  • 4 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Wet Ingredients
  • 2 sticks butter
  • 2 eggs
  • 1 lb. Ricotta
  • 2 teaspoons almond extract
  • FROSTING
  • Basic Confectionary Sugar Frosting
  • 1 cup confectionary sugar
  • 3 1/2 tablespoons milk
  • 2 drops of lemon juice
  • 2 drops extract or 1 drop almond oil (if using oil taste before adding another drop)
  • 48 almond slices
  • Sprinkles or jimmies (optional)
  • Food coloring (optional)

Инструкции

  1. DOUGH
  2. Cream the butter then add the sugar and eggs. Beat the mixture for 1 minute and add the dry ingredients. When all the ingredients are well blended, mix in the almond extract and ricotta and thoroughly blend. Form the dough into a ball and cover it with plastic wrap and place it in the refrigerator for at least 1 hour.
  3. ASSEMBLY
  4. Flour your hands, which you may have to do from time to time to keep the dough from sticking. Form balls about the size of small golf balls and place them on a cookie sheet covered with parchment paper.
  5. BAKE
  6. Bake them for 15-20 minutes at 350º F or until the bottoms are brown. Allow them to cool completely before you frost them.
  7. FROSTING
  8. Add lemon juice and extract to the confectionary sugar. Slowly add in the milk until all confectionary sugar is mixed in and frosting is smooth. It should not be too thin or it will drip off the cookies and dry transparent. The frosting should be thick enough so that it sits on the top of the cookie.