Almond-Ricotta Twists
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- 1 cup semisweet chocolate chips melted
- 2 teaspoons almond extract
- 1 cup ricotta cheese
- 1 cup butter melted and cooled
- 1 cup white baking chips melted
- Carbohydrate 74.5817123114521 g
- Cholesterol 317.482222334402 mg
- Fat 73.1787578255155 g
- Fiber 3.07894450145173 g
- Protein 19.2391789026689 g
- Saturated Fat 44.6842833628312 g
- Serving Size 1 1 -1/2 dozen. (300g)
- Sodium 10924.2642505712 mg
- Sugar 71.5027678100004 g
- Trans Fat 5.48366622565123 g
- Calories 1024 calories
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 350degrees. 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.
