About this recipe: These Italian cookies are buttery, rich, delicate and light. They are made with butter, sugar, eggs, ricotta cheese, vanilla and flour. The almond flavoured sugar glaze is the icing on the cookie! Enjoy for general snacking, afternoon tea, elevenses or dessert. They also make the perfect food gift.
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I love ricotta and almond so I used all almond extract. I also refrigerated the dough for 2 hours to make it eaiser to handle. I also froze half my batch and put the frosting on after i took them out. - 08 Dec 2005 (Review from Allrecipes US | Canada)
These were very yummy cookies! Nice texture and balance of sweet. Good recipe cept... I needed another 1/2 cup of flour for my dough to come together. And it took about 20 minutes for my oven to get the cookies lightly browned. *Tip: as the dough is very sticky to work with so using a mini-ice cream scoop to form the balls makes life easier. Also, make double the amount of glaze- you will need it. I had about 100 cookies and had to whip up another batch of glaze halfway through. - 21 Aug 2007 (Review from Allrecipes US | Canada)
I made these cookies for Easter this year and I thought they were really yummy. Very subtle flavor but good texture. Liked the glaze a lot too. I hope you like the picture I took of them! - 12 Apr 2007 (Review from Allrecipes US | Canada)