ALMOND CLOUD COOKIES RECIPES

Steps:

• Preheat oven to 375°F. Beat butter and sugar in a large bowl with a mixer on medium speed for 3 minutes or until light and creamy. Add egg, zest and extract; beat well. Combine flour, salt and baking soda in a separate bowl. Gradually add to wet ingredients; beat in on low speed. By hand, stir in chocolate morsels.Place sugar on a shallow plate. Roll 44 level Tablespoons of dough into balls. Roll in granulated sugar. Place several inches apart on parchment-lined cookie sheets. Press flat into 2 inch rounds with the bottom of a glass (dip bottom in sugar if it sticks).Bake one sheet at a time on center rack for 8 1/2 to 9 minutes or until mostly firm on tops and golden brown around edges. Cool on sheets for 2 minutes. Transfer to cooling racks to cool completely. Flip half of the cookies over, placing their flat sides up. Whip the ricotta, butter, cream cheese, orange juice, zest and salt in a large bowl with an electric mixer on low speed until combined. Add the powdered sugar; beat until smooth and creamy. Spoon mixture into a large piping bag fitted with a small flat or round tip. Pipe a generous amount of filling evenly onto the flat sides of half of the cookies. Top with remaining cookies, flat sides down. Press together gently. Refrigerate uncovered for 1 hour to set filling.Heat cream and zest in a small saucepan over medium-low heat until bubbling at the edges. Add chocolate morsels and extract. Whisk until smooth. Remove from heat. Tip pan slightly and dip about 1/3 of one end of each cookie evenly into ganache. Place on parchment-lined cookie sheets. Lightly coat top of ganache portions with sprinkles. Refrigerate for 1 hour or until ganache is set. Once set, store cookies layered with parchment in a sealed container in the refrigerator.

Steps:

• Preheat oven to 350°F.
• Line a baking sheet or cookie sheet with parchment paper. Set aside.
• In a large mixing bowl whisk together the eggs, butter, heavy cream, and vanilla.
• Whisk in the sweetener.
• In a separate bowl combine almond flour, baking powder, and salt; whisk to incorporate.
• Add the flour mixture to the egg mixture and stir to combine.
• Fold the chocolate chips into the batter.
• Pinch off enough cookie dough to make about 1 ½-inch balls.
• Transfer cookie balls to prepared baking sheet and arrange them 3-inches apart.
• Using the palm of your hands, or the bottom of a drinking glass, flatten the cookie balls to desired size. The cookies will not spread while baking.
• Bake cookies for 14 minutes, or until golden on top. Start checking for doneness at around the 12-minute mark.
• Remove from oven and let stand on baking sheet for 2 minutes.
• Transfer to a wire rack to cool.
• Serve.