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Patricia...as soon as I saw almonds and ricotta in the same sentence...I had to come running. I do love this combo... and the naughty butter to lusciously hold everything together...mmmm.
I guess, I'll have to spend a lot more time at the gym than expected...I'm gaining weight as I write ;o)
Ciao for now and have a great day,
Claudia
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.
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
- DOUGH
- 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.
- ASSEMBLY
- 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.
- BAKE
- Bake them for 15-20 minutes at 350º F or until the bottoms are brown. Allow them to cool completely before you frost them.
- FROSTING
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 4 servings | |
| Calories 1338 | |
| Calories from Fat 568 | 42% |
| Total Fat 64.49g | 81% |
| Saturated Fat 37.89g | 152% |
| Trans Fat 0.0g | |
| Cholesterol 262mg | 87% |
| Sodium 1159mg | 48% |
| Potassium 379mg | 11% |
| Total Carbs 159.47g | 43% |
| Dietary Fiber 4.1g | 14% |
| Sugars 54.67g | 36% |
| Protein 30.94g | 50% |
Отзывы
22 июля 2010
22 июля 2010
This is a recipe that definitely want to try. I saved it in my box to make as soon as the heat in Miami calms down. They look scrumptiousЭтот рецепт был приготовлен/опробован мной!
