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White Chocolate Ricotta-Filled Hazelnut-Chocolate Cookies

Make White Chocolate Ricotta-Filled Hazelnut-Chocolate Cookies at home with Butter and Sue Gow Skins. Serves 20. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 40

Method (preview)

1. 1

   Hazelnuts 4 oz Bittersweet chocolate,

2. 2

   Finely grated (about 1 cup)

3. 3

   To 44)

4. 4

   Preheat oven to 350 F. In a medium bowl, combine the hazelnuts and chocolate; mix well.

5. 5

   Generously grease 2 heavy-gauge baking sheets with the butter.

6. 6

   Arrange 9 to 12 sue gow skins on each baking sheet, leaving approximately 3/4-inch between each skin.

7. 7

   Sprinkle about 21/2 ts of the hazelnut-chocolate mixture on each skin.

8. 8

   Bake 9 or 10 minutes, rotating the pans from bottom to top and back to front, until the skins are light golden brown on the edges (the chocolate will not melt).

9. 9

   Remove from the oven and cool skins on baking racks.

10. 10

    Prepare the remaining skins the same way and bake until done. Cool to room temperature.

11. 11

    In a medium bowl, combine the ricotta cheese, white chocolate, sugar and orange peel; mix well.

12. 12

    Top each with remaining skins, nut-chocolate side up. Serve on a large platter garnished with mint sprigs or curled orange zest.

13. 13

    The San Francisco Examiner, February 9, 1994