WebRicotta Gnocchi (Gnudi) Stir together ricotta, eggs, 1 cup cheese, nutmeg, and ¼ teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough. Shape dough on a …
Preview
See Also: Share RecipesShow details
Preheat the oven to 350 degrees F (175 degrees C). Grease or line cookie sheets. Combine ricotta, sugar, butter, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Combine flour, baking powder, and baking soda; blend into ricotta mixture, mixing in additional flour if needed to form a workable dough.
Although these low carb ricotta almond cookies are great plain, the sugar free almond paste on top really makes them extra special. Also gluten free! In a mixing bowl, cream together butter, sweetener, eggs, ricotta cheese, and extracts. In a separate bowl, combine the almond flour, baking powder, and baking soda.
Whisk flour, baking powder and salt, set aside. In an electric stand mixer cream together butter, granulated sugar and lemon zest until pale and fluffy. Mix in ricotta and vanilla extract then blend in eggs one at a time. Mix in flour mixture. Chill dough 2 hours or up to 2 days.
Adding ricotta to baked goods lightens up the dessert and adds a complexity of the sweet milk curds to the final flavors. Preheat oven to 325 degrees F. Sift together flour, baking powder and salt into a bowl and set aside.