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Gallery Almond Biscuits with Sweetened Ricotta and Macerated Strawberries Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 cup whole blanched almonds, toasted 3/4 cup whole-wheat flour 1/2 cup all-purpose flour, plus more for dusting 1/3 cup packed light-brown sugar 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces 2 tablespoons ice water, plus more (if needed) for dough Sweetened Ricotta Macerated Strawberries
Cook’s Notes Let the biscuits cool completely before topping them with sweetened ricotta and juicy macerated berries.
Gallery Almond Biscuits with Sweetened Ricotta and Macerated Strawberries
Recipe Summary Servings: 8
Gallery
Almond Biscuits with Sweetened Ricotta and Macerated Strawberries
Almond Biscuits with Sweetened Ricotta and Macerated Strawberries
Almond Biscuits with Sweetened Ricotta and Macerated Strawberries
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 cup whole blanched almonds, toasted 3/4 cup whole-wheat flour 1/2 cup all-purpose flour, plus more for dusting 1/3 cup packed light-brown sugar 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces 2 tablespoons ice water, plus more (if needed) for dough Sweetened Ricotta Macerated Strawberries
Directions
Pulse almonds in a food processor until coarsely ground. Add flours, sugar, salt, and cinnamon; pulse to combine. Add butter; pulse until almond mixture resembles coarse meal.
With machine running, add ice water, 1 tablespoon at a time, just until dough starts to come together (add more ice water, 1 teaspoon at time, if needed). Wrap dough in plastic. Refrigerate until cold and slightly firm, 20 to 30 minutes.
Preheat oven to 350 degrees. Roll dough out to just more than 1/4 inch thick on a lightly floured work surface. Cut out 8 circles using a 4-inch biscuit cutter. Transfer the rounds to baking sheets lined with parchment paper, spacing 1 inch apart. Roll out remaining scraps, and repeat.
Bake until edges of biscuits turn golden brown, about 30 minutes. Transfer to wire racks using a wide spatula. Let cool completely. Top with sweetened ricotta and macerated strawberries.
Cook’s Notes Let the biscuits cool completely before topping them with sweetened ricotta and juicy macerated berries.
Cook’s Notes
Let the biscuits cool completely before topping them with sweetened ricotta and juicy macerated berries.
Reviews
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 1
Reviews
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 1
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 1
3 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 1
3 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 1
5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 1
All Reviews for Almond Biscuits with Sweetened Ricotta and Macerated Strawberries
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Almond Biscuits with Sweetened Ricotta and Macerated Strawberries
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
