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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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!