Le­mon and al­mond ri­cotta bis­cuits

Malta Independent - - CROSSWORD & FUN -

In­gre­di­ents

200g fresh ri­cotta 60g un­salted but­ter, soft­ened 3/4 cup caster sugar 2 tea­spoons finely grated le­mon rind 1 egg 1 cup plain flour 1/2 tea­spoon bak­ing pow­der 1/2 cup al­mond meal 1/3 cup nat­u­ral sliced al­monds, lightly toasted

Le­mon ic­ing

1 cup pure ic­ing sugar, sifted 1 1/2 ta­ble­spoons le­mon juice 15g but­ter, soft­ened

Di­rec­tions

1. Pre­heat oven to 200°C/180°C fan­forced. Line 2 large bak­ing trays with bak­ing pa­per. 2. Us­ing an elec­tric mixer, beat ri­cotta, but­ter, sugar and le­mon rind un­til smooth. Add egg. Beat un­til com­bined. Sift flour and bak­ing pow­der over but­ter mix­ture. Add al­mond meal. Us­ing a wooden spoon, stir un­til com­bined. 3. Us­ing damp hands, roll level ta­ble­spoons of mix­ture into balls. Place 3cm apart on pre­pared trays. Flat­ten slightly. Bake for 12 to 15 min­utes or un­til lightly golden around the edges. Cool on trays for 5 min­utes. Trans­fer to a wire rack to cool com­pletely. 4. Make Le­mon ic­ing: Com­bine ic­ing sugar, le­mon juice and but­ter in a bowl, stir­ring un­til smooth. Spread ic­ing over bis­cuits. Top bis­cuits with al­monds. Set aside for 20 min­utes or un­til set. Serve.

Makes 30 Prep Time 25 Min Cook Time 15 Min Ready in 40 Min

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