Coconut and ricotta amaretti biscuits: tasty, easy and fast
published on 20 August, 2020 at 16:51
Ingredients:
100 gr soy cream for whipping
100 gr lactose-free ricotta
80 Macaroons
3 tablespoons sugar
3 coffee cups
3 cups of lactose-free milk
1 vanillin sachet
Coconut flour
Directions:
Whip the cream by combining sugar and ricotta. Then add the vanillin, stir and leave the mixture in the fridge for 30 minutes.
Then dip the macaroons in the coffee, stuff them and pass them in the coconut flour.
Let it rest in the fridge for 3/4 hours and then serve.
Credit: Cucina con Pattina
https://www.youtube.com/watch?v=0JrvAszZviM
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