AmyI had a couple of apricots and some berries in the fridge that I needed to do something with rather than allowing them to go to waste. I scoured my cookbooks and found this surprisingly simple recipe. For my not-so-good baking skills this was rather ambitious. Since this was my first time making these I didn't attempt to make it look "decorative". Having said that, these were simply divine. I will make this again and again. Apricot, Almond and Ricotta Slices From Breakfast Lunch Tea by Rose Bakery Paris, France They used apricots and mentioned that they can be replaced with berries, peaches or juicy green figs Makes 15-20 squares 1 cup unsalted butter, softened, plus extra for greasing 1 1/4 cup caster sugar (I used about 1/2 cup Splenda. I'm thinking of trying unsweetened apple sauce), plus extra sugar for sprinkling 6 eggs, separated Grated zest and juice of 3 lemons 2 1/2 cups ground almonds 1/2 cup all-purpose flour Pinch of salt 1 1/2 cups ricotta cheese About 12-14 apricots, halved and stoned Apricot glaze (optional, I opted not) Preheat the oven to 350°F Butter a 8x11 baking tin and line it with parchment paper. Beat the butter with the sugar till light and creamy. Add the egg yolks, one at a time, beating well after each addition, and then the lemon zest and juice. Sift and mix the ground almonds, flour and the salt and fold into the mixture. In a separate bowl, beat the egg whites until they form stiff peaks, then fold them into the mixture, half the quantity at a time. Make sure to use a metal spoon so that you don't deflate the batter too much. Finally, carefully fold in the ricotta and pour into the prepared tin. Place the apricots, skin-side down, on top and sprinkle with a little more sugar. Bake for about 45 minutes or until just set. Cool in the tin, then carefully cut into slices when cool. We sometimes brush the apricots with an apricot glaze, or sprinkle a little more sugar over them while cooling. I didn't sprinkle sugar on them period. And I lived to tell. GeorgiaSeveral years ago I found this gluten free cookie recipe. Normally I'm not a fan of gluten free when it comes to baked goods.. But these cookies are so good you don't won't miss the flour SALTED NUTELLA PEANUT BUTTER THUMBPRINT COOKIES Makes 2 dozen small cookies Ingredients:
Until next week, Amy and Georgia |
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