Stitch and Bear

A long-running Irish blog with reviews of the best restaurants in Dublin and throughout Ireland. Some wine and cocktails thrown in for good measure!

Thursday, March 5, 2009

Gluten-Free Lemon Ricotta Cookies

My cooking urge and sweet tooth got the better of me again yesterday when I stumbled across the link to these delicious sounding Lemon Ricotta Cookies.

I decided to make them gluten-free by substituting ground almonds for the flour, but I made one classic mistake. As this is an american recipe, and therefore measured in cups, I substituted one cup of almonds for the cup of flour. Bugger. I should have used more almonds, or maybe a little gluten-free flour, as the cookies simply melted into one big sheet in the oven

Still though, they tasted damn good, so the recipe has huge potential. Here's the original and once I get the proportions right with almonds, I'll post that up too.

cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 large eggs
15 oz. whole milk ricotta cheese
3 Tbsp. Meyer lemon zest, freshly grated*
1 Tbsp. Meyer lemon juice
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt

Cream the butter and sugar until light and fluffy. Add the ricotta, lemon juice, lemon zest and eggs and mix well. Slowly incorporate the dry ingredients until mixed through. Drop spoonfuls onto a lined, preheated baking sheet. Bake in a 350 F oven until the cookies are light golden. Let them cool on the sheet for a few minutes and then transfer to a wire rack.

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