White Chocolate Ricotta-Filled Hazelnut-Chocolate Cookies

1. 1

   Preheat oven to 350F (180C).

2. 2

   In a medium bowl, combine the hazelnuts and chocolate; mix well.

3. 3

   Generously grease 2 heavy-gauge baking sheets with the butter.

4. 4

   Arrange 9 to 12 sue gow skins on each baking sheet, leaving approximately 3/4 inch between each skin.

5. 5

   Sprinkle about 2 1/2 teaspoons of the hazelnut-chocolate mixture on each skin.

6. 6

   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).

7. 7

   Remove from the oven and cool skins on baking racks.

8. 8

   Prepare the remaining skins the same way and bake until done.

9. 9

   Cool to room temperature.

10. 10

    In a medium bowl, combine the ricotta cheese, white chocolate, sugar and orange peel; mix well.

11. 11

    Using approximately 1 tablespoon per cookie, center the ricotta mixture on the nut-chocolate side of the skins.

12. 12

    Top each with remaining skins, nut-chocolate side up.

13. 13

    Serve on a large platter garnished with mint sprigs or curled orange zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.