Almond-Ricotta Twists

Name: Almond-Ricotta Twists
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: about 6-1/2 dozen.
Ingredients: 1 cup sugar; 1 cup butter, melted and cooled; 2 large 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 cup semisweet chocolate chips, melted

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

Ingredients

1 cup sugar
1 cup butter, melted and cooled
2 large 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 cup semisweet chocolate 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 baking chips over cookies; let stand until set. Store in airtight containers.

Originally published as Almond Biscotti in Holiday & Celebrations Cookbook 2014