Sunday, February 22, 2015

Caramel-Almond Latte Ricotta Cookies - Red Carpet #SundaySupper

Thinking about today's #SundaySupper theme (Red Carpet Recipes), I immediately had visions of a rolled or coiled treat as a perfect dessert. To me, the "unrolling of the carpet" imagery is the perfect basis for a fancy dish, not to mention that cookies are infinitely easier to grab (and munch on) during the broadcast than a fancy, multi-tiered dessert!

That said, just like those layered upon layered gowns and updos that fill Hollywood on gala nights like tonight, these cookies are deceivingly complex - the dough itself (essentially a copycat of this one) gets hints of tang and tenderness from homemade ricotta, plus a crunchy, bittersweet note from powdered Coffee Bean Brittle. The filling is homemade caramel sauce, smooth almond butter and toasted almonds, making for a decadently rich experience that's a hit with any fancy coffee drinker, or simply any cookie aficionado!

Caramel-Almond Latte Ricotta Cookies

Nominees for Best Supporting Appetizers:

Nominees for Best Course in a Leading Role:

Nominees for Best Supporting Sips:

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Nominees for Best Dressed Table:

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Caramel-Almond Latte Ricotta Cookies
Makes 26
¼ cup solid coconut oil
¼ cup coffee sugar (ground Coffee Bean Brittle) or ¼ cup sugar + 2 tsp ground coffee (not instant)
½ cup cup-for-cup stevia (I used Pyure)
Homemade Egg Replacer for 1 egg, prepared
1 tsp. vanilla
8 oz. full-fat ricotta cheese, drained well
2 cups spelt flour
½ tsp baking powder
½ tsp. baking soda
½ tsp. salt
½ cup smooth, natural almond butter (well stirred)
½ cup thick caramel sauce (homemade or storebought)
¼ tsp salt
⅓ cup slivered almonds
  1. In a bowl, beat together coconut oil, coffee sugar and stevia together until light.
  2. Add egg replacer, vanilla and ricotta, beating smooth.
  3. Stir in flour, baking powder, baking soda and salt until combined.
  4. Roll half the dough between two sheets of waxed paper into a rectangle about ⅛” thick.
  5. Mix the almond butter, caramel sauce, salt and almonds together and evenly spread half the mix over the cookie dough, leaving a 1” border on one long side.
  6. Starting with the long side with the filling, carefully roll the dough into a cylinder. 
  7. Roll in the waxed paper and then in foil*, place on a baking sheet and freeze at least 2 hours, or until needed.
  8. Repeat with remaining dough and filling.
  9. After dough has chilled, heat the oven to 350F and line cookie sheets with parchment.
  10. Slice cookie log into ½” thick cookies and place 1″ apart on cookie sheets.
  11. Bake for 10-12 minutes.
  12. Carefully transfer cookies to a wire rack to cool before enjoying.

*If baking within a day or two, wrap the logs in plastic wrap and place in refrigerator for at least 12 hours, up to 48.

Amount Per Serving
Calories: 128.5
Total Fat: 6.5 g
Cholesterol: 4.8 mg
Sodium: 59.5 mg
Total Carbs: 16.6 g
Dietary Fiber: 1.7 g
Protein: 3.5 g

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