Who has big baking plans this weekend?! While I’ve pretty much maxed out my cookie quota for the year, I still have plans to make another batch of peanut butter blossoms today once I get to my mom’s house and then a chocolate pecan cheesecake for Christmas dinner dessert. p.s. anyone else doing Pinch of Yum’s Sugar Free January Challenge?! It is much needed on my end!
Anyways, I meant to get this recipe out yesterday but the stomach flu has been making its way around our house so I’ve been out of commission for the last 24 hours. Yuck. Lars and I were the unlucky ones, while Marc and Soren have (so far) been spared. We are driving to Iowa today for Christmas so I’m really hoping we can put it all behind us!
And now, onto a much prettier subject – these Orange Almond Ricotta Cookies! Oh boy were these tasty!! I absolutely LOVE anything almond flavored. What I didn’t know was how much I love orange with almond. They’re the perfect match!
I actually made these kind of on a whim, as I had a container of ricotta in my refrigerator that I was going to use for an appetizer recipe but never had the chance. When I was looking at ricotta cookie recipes, I noticed a lot of them had lemon zest. I didn’t have a lemon but I did have orange, and I really wanted to use almond extract, and boom! These cookies were born.
This recipe makes quite a few cookies but we had no problem eating them all. I set them out in packages for the postal carriers, who devoured them, and Marc brought a bunch to work where he said they received rave reviews. They are a tender cake-like cookie, a texture that results from the ricotta cheese. The simple but crucial glaze puts these over the top and you can customize them with whatever kind of sprinkles you’d like!