- Joan (Fisichelli) Brisimitzakis
- Jun 10
- 2 min read
Almond and Coconut Ricotta Cookies Bake 350 F.
Ingredients
54 ounces ricotta 2 tsp. almond extract
3 1/2c. sugar 2 ½ tsp. vanilla extract
1 ½ lemons with rinds and juice 18 ounces sliced almonds (in a bowl)
12 eggs 6 sticks butter 2 tsp. salt
32ounces almond flour parchment paper
16 ounces coconut flour cooking spray
1 ½”-1 3/4” retractable ice cream scoop
Preheat oven to 350 degrees. Prepare a cookie sheet with parchment paper sprayed with cooking spray.
In a mixer, add butter and sugar until fluffy. Add eggs one at a time until combined.
Add ricotta cheese, lemon juice, lemon zest, vanilla and almond extract into butter mixture. Mix well.
In a large bowl, mix almond and coconut flour with salt. Make a well in the middle. Slowly, add ricotta mixture and combine into a moist, firm ball. Using your ice cream scoop, make a ball. Take dough and place top in sliced almonds and put on cookie sheet with almonds on top 1 ½” apart. Bake for 30-35 minutes. Bottoms should be golden brown. Once cooked, let them cool on a cookie rack. This recipe makes approximately 150 cookies.
I remember my Aunt Josie making these cookies every spring because of their light texture. She loved visiting with friends every Sunday. They would take turns visiting one another in the afternoons sharing their desserts with coffee. The conversations were always about family, friends who they may have recently talked to, and of course various recipes. Invitations we not necessary among these ladies. There was usually a phone call the day before or even that morning stating they were coming to visit and then the baking started. What a beautiful way to spend an afternoon!