Almond Crisps with Sweetened Ricotta and Strawberries ‘Pazzo’
Crisps: Pulse the almonds in a food processor until coarsely ground. Add flours, sugar, baking powder, salt, cinnamon and nutmeg; pulse to combine. Add the butter, a little bit at a time, pulsing until the mixture resembles coarse meal.
With the machine running, add the ice water, 1 Tablespoon at a time. Add enough just until dough starts to come together. You may need to add more water – if so, add 1 teaspoon at a time. Wrap the dough in plastic wrap and refrigerate until cold and slightly firm, 20-30 minutes.
Preheat oven to 350°F. Roll dough out to ⅓ – ½ inch thickness on a lightly floured work surface and cut with a round biscuit cutter. Cut out 6-8 circles. Transfer the rounds to baking sheets lined with parchment. (Roll out remaining scraps and repeat.)
Bake until the edges of biscuits turn golden brown, about 30 minutes.Transfer to wire racks. Let cool completely. When serving, place a dollop of the ricotta on the crisp and top with the berry mixture.
Sweetened Ricotta: Place the ricotta in a fine sieve and set it over a bowl to drain for 10-20 minutes. Discard excess liquid. Stir together the ricotta, crème fraiche, sugar, vanilla, lemon peel and salt. Refrigerate until serving.
Strawberries ‘Pazzo’: About 30 minutes before serving, toss the strawberries with sugar and vinegar. Keep at room temperature until service.
Plating: Place the biscuit into a shallow bowl, top with ricotta and then strawberries. Enjoy!
In Your Glass
Annette says this one is great with a blanc de noir Champagne, an unexpectedly lovely way to finish a meal. She and Doug have also enjoyed this with a well-chilled, Marsannay rosé or Shafer’s Cabernet dessert wine called Firebreak – each brings its own alluring flavors and textures.