Amaretto cookies, or a scant tsp bitter almond extract, or 1 tbsp almond liquor like Frangipane
almonds, possibly the bitter kind
espresso shot per glass
honey per glass (acacia and chestnut work best)
Cocoa and cinnamon for the glasses
In This Recipe
In a bowl, combine the ricotta and vanilla, and whip it until combined and creamy (an electric mixer is better than whipping by hand, if the ricotta is not very creamy to start with).
Chop 5 of the almonds very very finely, and chop the other half more roughly to use as topping.
Crumble in the amaretto cookie in the ricotta mix, or add the almond flavoring or liquor if using those instead. Add the finely chopped almonds as well, and fold to incorporate well.
Prepare two or three individual glasses, and dust them with some cocoa powder. Scoop the ricotta into the glasses, then pour the hot espresso on each glass at the very last moment before serving.
Top with a dusting of cocoa and cinnamon, some extra honey for each glass if you wish, the almonds you reserved, and some more amaretto crumbles if you so fancy.
Try roasted hazelnuts instead of the almonds, and add some chocolate shavings for an even richer flavor!
24 Year old Italian web dev, Graphic and UI designer who, like many designers, got seduced by food photography. I talk to way too many random people when in New York and to way too many random animals when I'm in the Italian countryside.
I run hortuscuisine.com, a blog about Italian, natural vegetarian cooking.