Almond-Ricotta Twists Recipe

Almond-Ricotta Twists Recipe
Almond-Ricotta Twists Recipe photo by Taste of Home
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Almond-Ricotta Twists Recipe

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A very dear friend gave me this recipe so I make these to remind me of our time together. I like to drizzle melted white chocolate or chocolate chips on the baked cookies.—Paula Prechtl, Brockport, Pennsylvania
Recommended: Top 10 Dessert Bars
MAKES:
78 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min./batch + cooling
MAKES:
78 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup sugar
  • 1 cup butter, melted and cooled
  • 2 eggs
  • 1 cup ricotta cheese
  • 2 teaspoons almond extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup white baking chips, melted

Directions

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 chocolate over cookies; let stand until set. Store in airtight containers. Yield: about 6-1/2 dozen.
Originally published as Almond-Ricotta Twists in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 1 cup sugar
  • 1 cup butter, melted and cooled
  • 2 eggs
  • 1 cup ricotta cheese
  • 2 teaspoons almond extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup white baking chips, melted
  1. 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.
  2. 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.
  3. Bake 12-15 minutes or until golden brown. Cool 1 minute before removing to wire racks to cool completely.
  4. Drizzle melted chocolate over cookies; let stand until set. Store in airtight containers. Yield: about 6-1/2 dozen.
Originally published as Almond-Ricotta Twists in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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