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Title: White Chocolate Ricotta-Filled Hazelnut-Chocolate Cookies
Categories: Cookie
Yield: 20 Servings
| 1 | c | Finely chopped toasted hazelnuts |
| 4 | oz | Bittersweet chocolate, finely grated (about 1 cup) |
| 2 | tb | Butter, for greasing pans |
| 40 | To 44 sue gow skins,see note | |
| 15 | oz | Ricotta cheese (about 2 cups), room temp |
| 1 1/3 | c | Finely gratd white chocolate |
| 1/4 | c | Powdered sugar, sifted |
| 2 | ts | Finely minced orange peel (orange skin only, no white pith o |
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-inch between each skin. Sprinkle about 21/2 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 peel; 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.
The San Francisco Examiner, February 9, 1994 Date: Tue, 2 Jul 1996 00:52:18 Gmt
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