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.
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.
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 them for 15-20 minutes at 350Âº F or until the bottoms are brown. Allow them to cool completely before you frost them.
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.
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)