For 50 years Tre Stelle® has preserved the great history and legacy of Italian cheese making by honouring the commitment and craftsmanship of the great cheese makers who came before us.
We are proud to offer our fine products to Canadian cooks who want to serve their family and friends the very best.
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Strawberry & Ricotta Topped Almond Cookies
Cookies:
½ cup (125 mL) unsalted butter
1 cup (250 mL) granulated sugar
1 egg
1 tsp (5 mL) almond extract
½ cup (125 mL) ground almonds
2 cups (500 mL) all purpose flour
1 tsp (5 mL) baking powder
1 egg yolk, for egg wash
½ cup (125 mL) sliced almonds
Topping:
1 cup (250 mL) Tre Stelle® Traditional Ricotta Cheese
½ cup (125 mL) whipping cream
¼ cup (50 mL) fresh strawberries, chopped
½ tsp (2 mL) almond extract
Additional strawberries for garnish if desired
Preheat oven to 375 F (190 C)
Cookies: In a large bowl blend butter and sugar with an electric mixer until light and fluffy. Add egg, almond extract and ground almonds; stir and gradually add flour with baking powder until blended, without over-mixing.
Pour mixture onto a clean work surface and roll into a 12” log. Wrap with plastic wrap and refrigerate for one hour. Alternatively can be made the day before, refrigerated and removed from refrigerator 20 minutes before baking.
Cut log into ¼” slices, brush with egg wash and sprinkle with sliced almonds. Place on a cookie sheet and bake for 15 minutes or until golden.
Topping: In a medium bowl, blend Ricotta, whipping cream and almond extract with an electric mixer until thick. Fold in chopped strawberries. Just before serving, top each cookie with a heaping tablespoonful of topping and garnish with a fresh strawberry if desired.
Makes 24 cookies