Caramel-Almond Latte Ricotta Cookies

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Nutritional Info
  • Servings Per Recipe: 26
  • Amount Per Serving
  • Calories: 128.5
  • Total Fat: 6.5 g
  • Cholesterol: 4.8 mg
  • Sodium: 59.5 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.5 g

View full nutritional breakdown of Caramel-Almond Latte Ricotta Cookies calories by ingredient
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Introduction

A modification of these cookies: yummysmells.ca/2014/06/ricotta-cookies-wit
h-peanut-nutella.html, these are tender cookies made with homemade ricotta, ground coffee bean brittle, stevia and spelt flour, then rolled thin and spread with a mixture of caramel sauce, almond butter and slivered almonds. Perfect with a cup o' joe!
A modification of these cookies: yummysmells.ca/2014/06/ricotta-cookies-wit
h-peanut-nutella.html, these are tender cookies made with homemade ricotta, ground coffee bean brittle, stevia and spelt flour, then rolled thin and spread with a mixture of caramel sauce, almond butter and slivered almonds. Perfect with a cup o' joe!

Number of Servings: 26

Ingredients

    cup solid coconut oil
    cup coffee sugar (ground Coffee Bean Praline) or cup sugar + 2 tsp ground coffee (not instant)
    cup cup-for-cup stevia (I used Pyure)
    1 egg replacer, prepared
    1 tsp. vanilla
    8 oz. full-fat ricotta cheese, drained well
    2 cups spelt flour
    tsp baking powder
    tsp. baking soda
    tsp. salt
    cup smooth, natural almond butter (well stirred)
    cup thick caramel sauce (homemade or storebought)
    tsp salt
    ⅓ cup slivered almonds

Tips

Caramel sauce: http://www.yummysmells.ca/2013/01/simple-salted-caramel-sauce.html
Coffee Bean Praline:http://www.yummysmells.ca/2012/12/bubble-sugar-and-coffee-bean-brittle.html

*If baking within a day or two, wrap the logs in plastic wrap and place in refrigerator for at least 12 hours, up to 48.


Directions

In a bowl, beat together coconut oil, coffee sugar and stevia together until light.
Add egg replacer, vanilla and ricotta, beating smooth.
Stir in flour, baking powder, baking soda and salt until combined.
Roll half the dough between two sheets of waxed paper into a rectangle about ⅛ thick.
Mix the almond butter, caramel sauce, salt and almonds together and evenly spread half the mix over the cookie dough, leaving a 1 border on one long side.
Starting with the long side with the filling, carefully roll the dough into a cylinder. Roll in the waxed paper and then in foil*, place on a baking sheet and freeze at least 2 hours, or until needed.
Repeat with remaining dough and filling.
After dough has chilled, heat the oven to 350F and line cookie sheets with parchment.
Slice cookie log into thick cookies and place 1″ apart on cookie sheets.
Bake for 10-12 minutes.
Carefully transfer cookies to a wire rack to cool before enjoying.

Serving Size: Makes 26

Number of Servings: 26

Recipe submitted by SparkPeople user JO_JO_BA.

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