RICOTTA AND HAZELNUT COOKIES (GLUTEN-FREE)

hazelnuts

Being a Swede by birth, I was brought up a Protestant and I have always ‘blamed’ that for my worries of appearing as if I’m bragging. Maybe it’s cultural, maybe it’s just me being too self conscious, it’s bad and boring to go around worrying about stupid things like that when one (see, I can’t even get around to write in 1 pers. sing.!) should be proud of one’s achievements instead. I am getting better though but I can sincerely tell you that I feel a bit bad about what I’m going to write next. So here it goes: I’m really proud of this recipe because these cookies turned out so well! And they were approved of by all my family!


RICOTTA AND HAZELNUT COOKIES (GLUTEN-FREE)

100 gr hazelnuts
125 gr ricotta
1 ½ dl sugar
75 gr salted butter
1 egg yolk
1 dl corn starch
3 dl rice flour
1 tsp baking powder

– Run the nuts in a blender until they resemble flour.
– Cream sugar and butter before adding the mashed ricotta. Go on stirring until completely mixed.
– Add the egg yolk and then the hazelnut flour, go on stirring.
– Sift the rice flour, corn starch and baking powder into the mixture and work the dough lightly until mixed.
– Put the dough in a decorating bag and squeeze out ‘sticks’ of the length you want on a baking sheet.
– Bake the cookies in a pre-heated oven (175° centigrades) for about 10-12 minutes.

cookies

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