Christmas is the only holiday of the year that I embrace with all my heart. I decorate my house with three Christmas trees plus decorations in almost every room. I buy too many gifts for the family and bake a lot of treats for the holidays, and I mean A LOT! I usually bake a batch of traditional Italian cookies that have become family favorites over the years, but I also like to try a couple of new cookies each year to keep my holiday cookie tub fresh.
These cookies combine both ricotta and chopped almonds, so they’re very moist with just a little chew. Because these cookies are so moist, it’s best to make them just before enjoying them. I stored mine in an airtight container in the fridge for about five days last Christmas and they kept well, although the cookies got a little firmer as they sat.
To make my cookies a little more special, I sprinkled some thinly sliced almonds on top of the cookies before baking. After the cookies baked and cooled completely, I drizzled a little dark chocolate over the tops of the cookies. Allow the chocolate to cool and harden before storing the biscuits.
Enjoy your meal!
Debora Mele
Ingredients
-
1/2 cup unsalted butter, softened
-
1/2 cup light brown sugar
-
1/2 cup white sugar
-
1 large egg, at room temperature
-
1 teaspoon almond extract
-
1 cup full-fat ricotta
-
2 cups type A flour
-
1 teaspoon baking powder
-
1 cup finely chopped almonds
-
1/2 cup sliced almonds
-
4 ounces dark chocolate, chopped
Instructions
- Preheat the oven to 350 degrees F. and line two baking sheets with silicone mats or parchment paper.
- In a large bowl, using a hand mixer on medium speed, beat together the butter and both sugars until light and fluffy.
- Add the egg, extract, ricotta and mix well.
- Add the flour, baking powder and chopped almonds and mix at low speed until the mixture is smooth.
- Scoop the dough into 1 tablespoon portions and shape into balls.
- Arrange balls on prepared baking sheets 2 inches apart.
- Use the back of a fork to gently press the top of each cookie until the cookies are about 1/2 inch thick.
- Cover the biscuits with the almond slices and bake in the oven for about 13 minutes or until they are lightly golden.
- Cool completely.
- Melt the chocolate in the microwave on medium-low or in a double boiler on the stovetop, stirring frequently until the chocolate is melted and smooth.
- Use the times of a fork to drizzle the surface of the cookies with the chocolate.
- Allow to cool completely and then store in an airtight container until ready to serve.
Nutritional information:
Product: 18
Portion: 1
Quantity per serving:
Calories: 263Total fat: 15 gSaturated fat: 6gTrans fats: 0 gUnsaturated fats: 8 gCholesterol: 31mgSodium: 85 mgCarbohydrates: 28 gFiber: 2 daysSugar: 14 gProtein: 6g
