Strawberry & Ricotta Topped Almond Cookies
Ingredients
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
Method
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