XXL CHOCOLATE-ANDRICOTTA CANNOLI COOKIES
Makes 6 large cookies EASY
GREAT VALUE
Preparation: 15 minutes Baking: 30 minutes
flour 500 g sugar 250 g ricotta 250 g cocoa 40 g baking powder 1T butter 125 g, melted free-range eggs 3, separated glacé ginger 100 g, chopped Woolworths almond marzipan 100 g, chopped icing sugar, for dusting 1 Preheat the oven to 180°C. Combine all the dry ingredients, then add the butter, egg yolks and ginger. 2 In a separate bowl, whisk the egg whites until stiff peaks form, then fold into the cookie dough. 3 Divide the dough into 6 equal pieces, roll into rounds and flatten slightly. Stud with the marzipan, sprinkle with icing sugar and bake on a lined baking tray for 25–30 minutes, or until crispy around the edges. The middle should still be quite moist. Cook’s note: Add whole glacé cherries for luck.