Almond Ricotta Biscotti

Cream the butter then add the sugar and eggs. Beat the mixture for 1 minute and add the dry ingredients. When all the ingredients are well blended, mix in the almond extract and ricotta and thoroughly blend. Form the dough into a ball and cover it with plastic wrap and place it in the refrigerator for at least 1 hour.

Flour your hands, which you may have to do from time to time to keep the dough from sticking. Form balls about the size of small golf balls and place them on a cookie sheet covered with parchment paper.

Bake them for 15-20 minutes at 350º F or until the bottoms are brown. Allow them to cool completely before you frost them.

Add lemon juice and extract to the confectionary sugar. Slowly add in the milk until all confectionary sugar is mixed in and frosting is smooth. It should not be too thin or it will drip off the cookies and dry transparent. The frosting should be thick enough so that it sits on the top of the cookie.