Yields 15-20 cookies

Ingredients:

For the Aperol Ricotta Cookies:

• 4 tablespoons unsalted butter, softened at room temperature

• 1 cup granulated sugar

• 1 large egg, lightly beaten and at room temperature

• 1/2 cup whole milk ricotta cheese, at room temperature

• 2 tablespoons orange juice

• 2 tablespoons Aperol

• 2 1/2 cups almond flour

• 1/2 teaspoon baking powder

For the Aperol Glaze:

• 1 cup powdered sugar

• 2 tablespoons Aperol

Directions:

Preheat the oven to 350°. Prepare two baking sheets by lining with parchment paper. Set aside.

In a large bowl, mix butter, sugar, and egg until well combined. Mix in the ricotta cheese, followed by the orange juice and Aperol. Mix until all wet ingredients are fully incorporated.

Combine almond flour and baking powder. Add to the wet ingredients and mix to form a batter.

Use a small ice cream scoop to evenly divide batter into cookies on the baking sheets, leaving at least two inches of space between each. Bake for 25-30 minutes, until edges are browned and crisp. Remove from the oven and cool completely to room temperature.

Prepare the Aperol glaze as the cookies cool. Combine powdered sugar and Aperol until well mixed. Once cookies are at room temperature, top each cookie with a spoonful of the glaze.