ALMOND RICOTTA CAKE | ALLRECIPES
Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.
Provided by Chantal
Categories Easter Desserts
Total Time 2 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 8-inch cake
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, CarbohydrateContent 31.6 g, CholesterolContent 106.7 mg, FatContent 26.8 g, FiberContent 3.4 g, ProteinContent 11.4 g, SaturatedFatContent 8.8 g, SodiumContent 61.5 mg, SugarContent 23.5 g
LEMONY ALMOND-RICOTTA COOKIES RECIPE | ALLRECIPES
These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!
Provided by thedailygourmet
Categories Italian Recipes
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 36 cookies
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, CarbohydrateContent 12.8 g, CholesterolContent 11.9 mg, FatContent 2.8 g, FiberContent 0.2 g, ProteinContent 0.9 g, SaturatedFatContent 1.7 g, SodiumContent 55.1 mg, SugarContent 7.3 g
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ALMOND-RICOTTA TWISTS RECIPE: HOW TO MAKE IT
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Total Time 60 minutes
Category Desserts
Cuisine Europe, Italian
Calories 83 calories per serving
- In a large bowl, beat sugar and butter until blended. Beat in eggs, then ricotta cheese and extract. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Using 1 tablespoon dough for each cookie, divide in half and shape each into a 3-in. rope. (If dough is soft, work in batches and keep remaining dough chilled until ready to shape.) Twist two ropes around each other, pinching and tucking under ends. Place 2-in. apart on ungreased baking sheets., Bake 12-15 minutes or until golden brown. Cool 1 minute before removing to wire racks to cool completely., Drizzle melted baking chips over cookies; let stand until set. Store in airtight containers.
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Reviews 3.7
Total Time 0 minutes
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Calories 680 calories per serving
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