Wednesday, October 19, 2011

Gluten Free Almond Orange Ricotta Cookies

I like my cookies with surprises and a lot of crunch.  Regular chocolate chip cookies are my WORST NIGHTMARE, I despise making them.  I noticed how much ya'll love the Gluten Free Almond Cookies I posted awhile back so I searched the fridge this weekend, found half a container of ricotta cheese begging for attention and scoured the internet for inspiration.  Two Peas and Their Pod had a white flour recipe that caught my eye.  After the tweaks and gluten free substitutes I am pleased to give you a fluffy, gluten free masterpiece with a BITE!

1/4 c almond flour
1 c Bob's Red Mill All Purpose Gluten Free flour
3/4 tsp teaspoon Gluten Free baking powder
1/2 tsp salt
1/4 c unsalted butter, softened
1 c UNBLEACHED granulated sugar (I mixed turbinado and fine)
1 large egg
1 c ricotta cheese
2 tbs fresh orange juice
1 tbs almond extract 
1/4 c cacao nibs (gives it the crunch! chopped up dark chocolate pieces will work fine as well.)

1. Preheat the oven to 375 degrees F.  Line a large baking sheet with parchment paper. 
2. In a bowl combine the flour, baking powder, and salt. Sift until ingredients are combined.
3. In another bowl, combine butter and the sugar. Beat until light and fluffy, about 3 minutes. Add the egg, beat again. Add the ricotta cheese, orange juice, and almond extract.  Beat to combine.
4. Stir in the dry ingredients.  Fold in the cacao nibs.  
5. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 9-11 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.  
* They will stick together so if you want to store or hide them from your greedy friends/spouses/other halves, lay a piece of parchment paper between each layer.

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