Christmas is the one holiday of the year that I embrace with all my being. I decorate almost every room in my house except for three Christmas trees. I buy a lot of gifts for the family, and I make a lot of holiday meals, and I mean a lot! I usually make a number 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 tray fresh.
These cookies combine both ricotta cheese with crushed almonds so they’re super moist with just a little bit of chew. Because these cookies are so moist, they are best made just before you plan to enjoy them. I kept mine in the fridge in an airtight container for about five days last Christmas and they held up just fine, although the cookies firmed up a bit as they sat.
To make my cookies a little more special, I sprinkled some finely chopped almonds on top of the cookies before baking. After the cookies were baked and completely cooled, I drizzled some dark chocolate over the top of the cookies. Allow the chocolate to cool and harden before storing the cookies.
Bon appetit!
Deborah Miles
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 of almond extract
-
1 cup full-fat ricotta cheese
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
Finely grind 1 cup almonds.
-
1/2 cup chopped almonds
-
4 ounces dark chocolate, chopped
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with silicone baking sheets or parchment paper.
- In a large bowl, using a hand mixer on medium speed, beat the butter with both sugars until the mixture is light and fluffy.
- Add egg, extract, ricotta cheese and mix well.
- Add the flour, baking powder, and ground almonds and mix on low speed until just combined.
- Scoop the batter in 1-tablespoon portions and roll into balls.
- Place balls 2 inches apart on prepared baking sheets.
- Use the back of a fork to gently press the top of each cookie until the cookies are about 1/2 inch thick.
- Top cookies with almond slivers and bake for about 13 minutes or until lightly browned.
- Cool completely.
- Melt the chocolate in the microwave on medium or in a double boiler on the stove, stirring often, until the chocolate is melted and smooth.
- Use the tines of a fork to drizzle the tops of the cookies with the chocolate.
- Cool completely and then store in an airtight container until ready to serve.
Nutritional Information:
Production: 18
Serving Size: 1
Amount per serving:
Calories: 263Total Fat: 15 gramsSaturated Fat: 6 gramsTrans fats: 0 gramsUnsaturated fats: 8 gramsCholesterol: 31 mgSodium: 85 mgCarbohydrates: 28 gramsFiber: 2 gSugar: 14 gramsProtein: 6 grams