Hazelnut Ricotta Cookies
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Recipe Intro From lisathompson
Soft and cakey Italian ricotta cookies get a dose of toasted hazelnut in this new hybrid between baci di dama and classic lemon ricotta cookies. These cookies are delicious in their own right or can be dressed up with a bit of chocolate hazelnut spread. The ricotta keeps these cookies soft for days. They're perfect with a cup of coffee or packaging up for giftable holiday treats.
- Recipe Card
Recipe Card
ingredients
- 3 cups all-purpose flour
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 cup toasted hazelnuts, finely ground
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, diced, room temperature
- 1 large egg, room temperature
- 1 cup whole milk ricotta, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup chocolate hazelnut spread, for piping or sandwiching between two cookies
Method
Step 1
Line 2 or 3 baking sheets with parchment paper and clear space in the refrigerator for a baking sheet.
Step 2
Add flour, sugar, cornstarch, ground hazelnuts, baking powder, baking soda, and salt to the bowl of a stand mixer fitted with the paddle attachment. Stir on low speed just to combine.
Step 3
Add diced butter and stir on low speed to coat dry ingredients, until the mixture resembles grated cheese. Add egg, ricotta, and vanilla extract and stir until just combined. Scoop dough using a 1 or 2-tablespoon scoop (the smaller size will yield more cookies) onto one parchment-lined baking sheet. (Note: you can use a smaller baking sheet for this part if necessary to fit in your refrigerator.) Chill scoops for at least 2 hours or overnight.
Step 4
Arrange oven rack to the center. Preheat oven to 350F degrees.
Step 5
Arrange chilled dough about 2 inches apart on prepared baking sheets. Bake for about 15-18 minutes, until puffed up and lightly golden brown around the edges. Transfer to a wire rack and let cool completely. Bake remaining cookies.
Step 6
Fill a piping bag fitted with a small round or fluted tip with chocolate hazelnut spread. Drizzle about 1 teaspoon over each cookie. Alternatively, you can spread about 1 teaspoon of chocolate hazelnut spread on the bottom side of half the cookies, then sandwich with another cookie.
Step 7
Store cookies in an airtight container at room temperature for up to 24 hours. You can also store the plain cookies in the refrigerator for up to 1 week and bring them to room temperature before adding chocolate hazelnut spread.