This is another photo from early January in Woodstock, VT.
Don't expect any non-snow related photos anytime soon.....
Last weekend I perused online for ways to use up ricotta in a gluten free cookie. I couldn't really find what I wanted. I wound up with pretty much my own creation.
As I worked, I thought, "What the heck am I doing?"
Then I figured, "How bad could it be? The ingredients are awesome!"
Turns out it was good enough for the blog. (Not everything is!)
I sent these to John at college, where he and his friends consumed them quickly. They are tender cookies, not-too-sweet. A wonderful way to serve them is in a small bowl, topped with strawberries and whipped cream....kind of a mini strawberry shortcake. (Amazingly enough, we have strawberries in the grocery store, thanks to the state of Florida!)
Almond-Ricotta Tea Biscuits
(Makes about 3 1/2 dozen.)
Preheat the oven to 350.
Cream 1/2 cup butter
with 3/4 cup sugar.
Add 1 cup ricotta (I used the full fat version)
and 1 egg.
Blend thoroughly. Stop to scrape the mixer bowl a few times!
Add 2 cups almond flour (I used Bob's Red Mill).
Mix in 10-16 oz gluten free baking mix, or pancake mix.
(I used Whole Foods brand, but I don't think they are making that anymore, so the next time I probably will substitute gluten free Bisquick or something similar.)
Roll into 1 - 1 1/2 inch balls (about 1 Tbs each).
Roll these into turbinado sugar (or perhaps cinnamon sugar).
I think you need something with color here, like the brownish turbinado sugar or cinnamon sugar. Once baked, the cookie itself is quite "white," even though it browns a bit on the bottom. That will look a little weird without some kind of covering....
Place the balls onto parchment paper on baking sheets.
Flatten each ball slightly with the bottom of a glass.
Bake 12 minutes. Cool slightly, then transfer to wire racks to cool completely.
Update on 5/31/2013: I made these again, using not quite a full box of Maple Grove Farms GF Pancake & Waffle Mix, probably about 11 oz, until I had a stiff dough that looked like it would work. These spread out a bit more than the batch above, but they tasted awesome, and traveled well in a box to New Mexico. We again enjoyed some of them with strawberries and whipped cream, but alone they make a darn good cookie.
This recipe is a keeper!
