Lemon Ricotta Cookies yield About 30 cookies (2 per serving) • prep time 15 minutes, plus 1 hour to chill dough • cook time 14 minutes 1¾ cups finely ground blanched almond flour 2 tablespoons coconut flour 2 teaspoons baking powder ¼ teaspoon salt 1 (15-ounce) container ricotta cheese, well drained 1 large egg ¾ cup granular sweetener Grated zest of 1 lemon, plus more for garnish if desired 2 tablespoons freshly squeezed lemon juice ½ teaspoon pure vanilla extract Glaze: ¾ cup confectioners’ sweetener Grated zest and juice of 1 lemon 1. In a medium-size mixing bowl, whisk together the flours, baking powder, and salt. 2. In a large mixing bowl, use a rubber spatula to stir together the ricotta, egg, granular sweetener, and lemon zest until mostly smooth, using the spatula to smash the ingredients against the side of the bowl. Stir in the lemon juice and vanilla until well combined. 3. Stir the flour mixture into the ricotta mixture a little at a time until well combined, but don’t overmix. 4. Cover the dough and place it in the refrigerator to chill for at least 1 hour. 5. Preheat the oven to 350°F. Line a baking sheet…
