These moist, chocolatey biscuits are slathered with a delicious chocolate-almond glaze.
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Biscuits
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| 375g | Ricotta |
| 100g | Unsalted Butter |
| 1½ cups | Caster Sugar |
| 3 | Large Eggs |
| 2 tspn | Almond Extract |
| 1 tspn | Vanilla Bean Paste |
| 3½ cups | Plain Flour |
| ⅓ cup | of Chocolate Cocoa Powder |
| 1 tspn | Baking Powder |
| 1 tspn | Baking Soda |
| ½ tspn | Salt |
| 1 cup | Chocolate Chips |
| 3 |
Chocolate Almond Glaze
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| 3 Tbsp | Unsalted Butter, melted |
| 1½ tspn | Almond Extract |
| 3 cups | Icing Sugar |
| 3 Tbsp | Cocoa Powder |
| 4½ Tbsp | Milk |
| 1 | Preheat oven to 180C. |
| 2 | In a large mixing bowl, beat together butter and sugar with an electric mixer. Add eggs, one at a time, mixing well with each addition. Stir in almond extract, vanilla bean paste, and ricotta cheese until well blended. |
| 3 | In a separate mixing bowl, stir together flour, cocoa, baking soda, baking powder and salt. Add dry ingredients to wet ingredients little by little until blended. Mix through chocolate chips. |
| 4 | Using a kitchen spoon, scoop spoonfuls of dough onto a tray lined with baking paper. Bake for 13-15 minutes or until baked through completely. |
| 5 | Transfer to a rack to cool completely. Meanwhile make the glaze by mixing together glaze ingredients. Ice the cooled biscuits and enjoy! |
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