700 g/1 ½ lb. /3 cups fresh ricotta cheese
125 ml/4 fl oz. / ½ cup double/heavy cream
25 g/1 oz. /2 tbsps. espresso beans, freshly ground
50 g/2 oz. / ¼ cup caster/superfine sugar
3 tbsps. brandy
50 g/2 oz. /4 tbsps. butter, softened
75 g/3 oz. / ½ cup caster/superfine sugar
1 medium/large egg, beaten
50 g/2 oz. / ½ cup plain/all-purpose flour
Preheat the oven to 220°C/425°F/Gas Mark 7, 15 minutes before baking. Beat the ricotta and cream together until smooth. Stir in the ground coffee beans, sugar and brandy. Cover and refrigerate for at least 2 hours (the flavor improves the longer it stands).
Meanwhile, oil two baking sheets and line with nonstick baking parchment.
Cream together the butter and sugar until fluffy. Gradually beat in the egg, a little at a time. Sift the flour into a bowl, then fold into the butter mixture to form a soft dough. Spoon the mixture into a decorating bag fitted with a 1 cm/ ½ inch plain nozzle/tip. Pipe 7.5 cm/3 inch lengths of the mixture onto the baking sheets.,spaced well apart. Use a sharp knife to cut the dough off cleanly at the nozzle.
Bake in the preheated oven for 6-8 minutes until just golden at the edges.
Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To serve, spoon the coffee and ricotta mixture into small coffee cups. Serve with the biscuits/cookies.
Sprinkle with grated chocolate and serve.
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