Title: White Chocolate Ricotta-Filled Hazelnut-Chocolate Cookies
Categories: Cookies
Yield: 20 Servings
1 c Hazelnuts;
- toasted, finely chopped
4 oz Bittersweet chocolate
- (1 c); finely grated
2 tb Butter; for greasing pans
40 Sue gow skins; up to 44,
- see note
15 oz Ricotta cheese (2 c);
- room temperature
1 1/3 c White chocolate;
- finely grated
1/4 c Powdered sugar; sifted
2 ts Orange zest; finely minced
Preheat oven to 350°F. In a medium bowl, combine the hazelnuts and
chocolate; mix well. Generously grease 2 heavy-gauge baking sheets
with the butter. Arrange 9 to 12 sue gow skins on each baking
sheet, leaving approximately 3/4" between each skin. Sprinkle about
2-1/2 ts of the hazelnut-chocolate mixture on each skin. 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. Remove from the oven and cool skins on baking racks.
Prepare the remaining skins the same way and bake until done. Cool
to room temperature.
In a medium bowl, combine the ricotta cheese, white chocolate,
sugar, and orange zest; mix well. Using approximately 1 tb per
cookie, center the ricotta mixture on the nut-chocolate side of the
skins. Top each with remaining skins, nut-chocolate side up. Serve
on a large platter garnished with mint sprigs or curled orange
zest.
Note:
Sue gow skins are thin, round wrappers used to make Asian
dumplings, dim sum, wontons, etc. If you cannot find sue gow skins,
substitute square wonton wrappers, but avoid potsticker skins
because they are too thick for this recipe.
Recipe FROM: The San Francisco Examiner, Feb 9, 1994
