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 with parchment paper.
6. Using a 1-tablespoon cookie scoop, scoop up the dough and place on the prepared baking sheet, spacing the cookies about 2 inches apart.
7. Bake for 13 to 14 minutes, until the bottoms are slightly golden. The tops of the cookies will be set but light in color. Allow the cookies to cool completely on the baking sheet; they are fragile when they are hot.
8. To make the glaze, place the sweetener, zest, and juice in a small mixing bowl and whisk until smooth. Drizzle the glaze over the tops of the cookies. Garnish with more lemon zest, if desired.

Make Ahead

The dough can be made up to 1 day ahead; cover tightly and store in the refrigerator. The cookies can also be made up to 1 day ahead; store in an airtight container on the counter.

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