LEMONY ALMOND-RICOTTA COOKIES
These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
- Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
- Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
- Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 12.8 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 55.1 mg, Sugar 7.3 g
ALMOND RICOTTA CAKE
Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.
Provided by Chantal
Categories Holidays and Events Recipes Easter Desserts
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
- Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
- Fold in almond flour and ricotta cheese with a silicone spatula.
- Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
- Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
- Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 31.6 g, Cholesterol 106.7 mg, Fat 26.8 g, Fiber 3.4 g, Protein 11.4 g, SaturatedFat 8.8 g, Sodium 61.5 mg, Sugar 23.5 g
RICOTTA ALMOND FLAN
Make and share this Ricotta Almond Flan recipe from Food.com.
Provided by Candace Michelle
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Grind almonds in a food processor, then blend in ricotta, sugar, eggs, zest, rum, extract, and nutmeg. Butter a deep dish pie dish, pour in ricotta mixture.
- Bake at 325 for 30-35 mins or until center is set. Cool before cutting into wedges.
Nutrition Facts : Calories 193.9, Fat 8.8, SaturatedFat 4.6, Cholesterol 149.5, Sodium 79.3, Carbohydrate 16.7, Sugar 15.4, Protein 8.8
MAPLE RICOTTA FLAN
This recipe came from Better Homes and Gardens December 2005 Issue. A leaf-shape cookie gives the flan a seasonal look.
Provided by InAHurry
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325. Divide the 1/4 cup maple syrup among six 6 ounce custard cups to coat bottoms evenly.
- In a bowl combine eggs, cheese, sugar, vanilla and remaining teaspoon maple syrup. Mix until well combined but not foamy. Place the custard cups in a 3 quart rectangular baking dish. Divide egg mixture among custard cups. Sprinkle with nutmeg or cinnamon. Place the baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake for 40 to 45 minutes or until a knife inserted near the centers comes out clean.
- Remove cups from water. Cool completly in custard cups. Cover and chill until serving time. To unmold flans, loosen edges with a knife, slipping point of knife down sides to let air inches Invert a desert plate over each flan, turn custard cup and plate over together.
Nutrition Facts : Calories 234.7, Fat 12.9, SaturatedFat 7.2, Cholesterol 178.6, Sodium 109.4, Carbohydrate 16.8, Sugar 14.4, Protein 12.5
ATKIN'S ALMOND FLAN- LOW CARB
Make and share this atkin's almond flan- low carb recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- heat oven to 350 pour boiling water into a roasting try until a bit less than half full.
- mix egg yolks, eggs, cream, water, sugar substitute, and extract in a blender until very smooth.
- pour into a 1 quart shallow baking dish.
- place in pan full of water and bake 30-35 minutes until a knife inserted in center comes out clean.
- spray a piece of plastic wrap with cooking spray and place over flan.
- refrigerate for 3 hours garnish with chopped almonds.
Nutrition Facts : Calories 277.8, Fat 27.2, SaturatedFat 15.1, Cholesterol 246.4, Sodium 59.8, Carbohydrate 3.9, Fiber 0.3, Sugar 1.5, Protein 5.2
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5/5 (4)Category DessertCuisine American, SpanishTotal Time 4 hrs
- Preheat the oven to 350℉. Line a baking dish with a double layer of paper towels and set the ramekins on the towels. To make the custard, use a stand mixer fitted with a whisk to beat both cheeses with 1 cup of sugar, scraping the sides with a spatula. Mix until very smooth, 2 minutes. Beat in the yolks and whole eggs one at a time until incorporated, then add the milk, cream, vanilla, and salt. Set aside.
- Next make the caramel sauce that will go in the bottom of each ramekin. In a medium pot, combine the remaining 1 cup of sugar with 1/3 cup of water. Over low heat, stir until sugar dissolves, then increase heat to medium high to bring the syrup to a boil. Do not stir, but occasionally swirl the pan. Cook until a deep amber caramel forms, about 10 minutes. Working quickly, pour the caramel into 10 4-oz ramekins or 8 6-oz ramekins, swirling to coat the bottoms.
- Pour the custard into the ramekins, filling to the top. Open the oven door, and set the baking pan with ramekins inside on the door while carefully filling the pan with enough boiling water to reach halfway up the sides of the ramekins. Carefully transfer the pan to the center oven rack.
- Bake the flans for 50 minutes or until edges are set and the center retains a slight jiggle. Use tongs to carefully transfer ramekins to a rack to cool completely. Refrigerate covered with plastic wrap for at least 3 hours or preferably overnight.
ALMOND RICOTTA CAKE (LOW-CARB ITALIAN DESSERT)
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5/5 (7)Total Time 2 hrs 10 minsCategory Cake, Gluten-Free CakeCalories 491 per serving
- Pre-heat the oven to 325 degrees. Line an 8-inch round spring-form cake pan with parchment paper.
- Beat the butter, half of the honey, lemon zest, and vanilla extract in the bowl of a standing mixer attached with the paddle attachment. If you do not have a standing mixer, hand mixer would work too.
ALMOND RICOTTA CAKE | ITALIAN DESSERT - THIS DELICIOUS HOUSE
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Ratings 119Calories 289 per servingCategory Dessert
- Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use 1 tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around pound, shaking out excess when coated. Set aside.
- In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and almond extract and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the finely chopped almonds.
- Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
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