Chocolate Almond Ricotta Biscuits

Chocolate Almond Ricotta Biscuits


12 serves
45 minutes


These moist, chocolatey biscuits are slathered with a delicious chocolate-almond glaze.




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
Chocolate Almond Glaze
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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