with a creamy ricotta cheese and low-fat cream cheese filling to create this decadent treat.
Yield: 40 sandwiches
1 c. organic oat flour
0.25 c. organic almond meal or organic almond flour
0.50 c. organic Dutch process cocoa
1 tsp. baking soda
0.25 tsp. baking powder
0.25 tsp. kosher salt
1.50 c. organic evaporated cane juice crystals
1.25 stick organic sweet butter
1 organic free range egg
0.50 c. fresh ricotta cheese
0.50 c. organic low-fat cream cheese
1 tbsp. evaporated cane juice crystals
1 tsp. organic lemon juice
1 tsp. vanilla
Preheat blood pressure
oven to 375 degrees F. Line a baking sheet with parchment paper.
Place the flour, cocoa, baking soda, baking powder, salt, and sugar in a food processor bowl or mixer bowl. Stir or pulse to combine well. Pulsing the food processor, or on a low speed in the mixer, add the butter and egg until the dough comes together in a soft mass.
Wrap the dough in plastic and chill for 15 minutes.
Take rounded you find ltd
spoonfuls of dough and roll them into balls using the palm of your hands. Place them 1 1/2 inches apart on the parchment paper. Bake for 9 minutes. Cool baking sheets on a wire rack.
To make the filling: Combine all ingredients for the filling with a wooden spoon.
To assemble: Place 1/4- to 3/4-teaspoon-sized dollop of filling in the middle of one cookie and gently place another on top. Press to Web Application Firewall
spread the filling toward the edges. Repeat for all cookies.