This week is full of important things, on Thursday I am going to Parma for a big client meeting so I am preparing my presentations to a T or at least as close to that as possible. And then tonight is the birthday party for my oldest daughter, she will be 18 later this month and is celebrating with her friends now when they still are in town so we are and have been working towards that a lot lately. And the most of it is still to be done so I just wanted to post or to be honest re-visit a recipe I posted about 4 years ago and I really think deserves to be dusted off because these little cookies are quite good to nibble on for celiac sufferers and non. Anyway, I'm off and please keep your fingers crossed for me on Thursday!
RICOTTA AND HAZELNUT COOKIES (GLUTEN-FREE)
100 g/ 3oz hazelnuts
125 g/4,4 oz ricotta
85 g/ 3 oz sugar
75 g/2,6 salted butter
1 egg yolk
50 g/1,7 oz corn starch/flour
180 g/6,3 oz rice flour
1 tsp baking powder
- Run the nuts in a food processor until you have hazelnut 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 and keep on stirring.
- Sift the rice flour, corn starch and baking powder into the mixture and work the dough lightly until mixed.
- If the dough is loose or should I say very soft you can put the dough in a decorating bag and squeeze out ‘sticks’ of the length you want on a baking sheet. Otherwise you can divide the dough in three parts and roll out trunks that you cut into shorter cookies.
- Bake the cookies in a pre-heated oven (175°C/350°F) for about 10-12 minutes.
All photos and original text copyright: Ilva Beretta 2005-2011. If you re-post a recipe, please give credit and link to recipe on this site. About photos, please contact me. (luculliandelights AT gmail DOT com)
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