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White Chocolate Ricotta-Filled Hazelnut-Chocolate Cookies

White Chocolate Ricotta-Filled Hazelnut-Chocolate Cookies is a cookies recipe made with Bittersweet Chocolate, Butter For Greasing Pans, Ricotta Cheese About, Gratd White Chocolate, and Powdered Sugar Sifted. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 oz
• 2 tbsp
• 15 oz
• 1 1/3 cup
• 1/4 cup

Method (preview)

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   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).

6. 6

   Remove from the oven and cool skins on baking racks.

7. 7

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

8. 8

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

9. 9

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