White Chocolate Ricotta-Filled Cookies
Yield
1 batchPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
hazelnuts (filberts)
toasted |
|
| 4 | ounces |
semi-sweet chocolate
bittersweet,, null, null |
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
ricotta cheese
|
|
| 1 ⅓ | cups |
white chocolate
grated |
*
|
| ¼ | cup |
powdered sugar
|
|
| 2 | teaspoons |
orange zest
finely minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
hazelnuts (filberts)
toasted |
|
| 115.6 | ml/g |
semi-sweet chocolate
bittersweet,, null, null |
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
ricotta cheese
|
|
| 315 | ml |
white chocolate
grated |
*
|
| 59 | ml |
powdered sugar
|
|
| 1E+1 | ml |
orange zest
finely minced |
|
Directions
Preheat oven to 350℉ (180℃).
In a medium bowl, combine the hazelnuts and chocolate; mix well.
Generously grease 2 heavy-gauge baking sheets with the butter.
Arrange 9 to 12 sue gow skins on each baking sheet, leaving approximately ¾ inch between each skin.
Sprinkle about 2½ teaspoon of the hazelnut-chocolate mixture on each skin.
Bake 9 or 10 minutes, rotating the pans from bottom to top and back to front, until the skins are light golden brown on the edges (the chocolate will not melt).
Remove from the oven and cool skins on baking racks.
Prepare the remaining skins the same way and bake until done.
Cool to room temperature.
In a medium bowl, combine the ricotta cheese, white chocolate, sugar and orange peel; mix well.
Using approximately 1 tablespoon per cookie, center the ricotta mixture on the nut-chocolate side of the skins.
Top each with remaining skins, nut-chocolate side up.
Serve on a large platter garnished with mint sprigs or curled orange zest.
