Almond Shortbread with Honey Ricotta

Ready to treat yourself and your family with a light and sweet dessert? Try this recipe for almond shortbread with honey ricotta. 

Ingredients (per serving):

For the Almond Shortbread

• 1/2 cup butter
• 1/4 cup sugar
• 1 t almond extract
• 1 cup flour
• Crushed almonds

For the Honey Ricotta

• 2 cups ricotta cheese
• 1/4 cup Migliarese Mixed Blossom Honey
• 1 t vanilla extract
• Cocoa powder, for dusting

Directions:

1. Drain excess moisture from the ricotta cheese by placing it in a sieve. Rest the sieve over a bowl until the almond shortbread is in the oven and you are ready to prepare the cream.
2. Preheat the oven to 350 F.
3. Beat sugar and butter until creamy. Add almond extract.
4. Stir in the flour until a soft dough forms.
5. Divide the dough into 12 equal pieces. Shape each piece of dough into a round ball and place on a parchment-lined baking sheet. Gently press each dough ball into a flat round cookie and top with a teaspoon of crushed almonds, pressing the almonds into the dough.
6. Bake until golden around the edges, about 12 to 15 minutes. Allow to cook slightly before removing from baking sheet. 
7. While the shortbread is baking, prepare the honey ricotta. Warm the Migliarese Mixed Blossom Honey slightly in order to mix it easily. Place the drained ricotta cheese into a clean bowl and mix with the honey and vanilla extract. Blend well and refrigerate until ready to use.
8. Spoon desired amount of honey ricotta onto a dessert plate. Dust with cocoa powder and top with an almond shortbread cookie. Drizzle warm chocolate over the entire dessert or add more crushed almonds and enjoy!

*Shortbread cookie recipe from Genius Kitchen.