Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Almond Biscuits with Sweetened Ricotta and Macerated Strawberries 1.7 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 An almond-based dough gives these nutty cookies crunch. Ingredients 1 cup whole blanched almonds, toasted ¾ cup whole-wheat flour ½ cup all-purpose flour, plus more for dusting ⅓ cup packed light-brown sugar ½ teaspoon salt ¼ teaspoon ground cinnamon 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces 2 tablespoons ice water, plus more (if needed) for dough Sweetened Ricotta Macerated Strawberries Directions Pulse almonds in a food processor until coarsely ground. Add flours, sugar, salt, and cinnamon; pulse to combine. Add butter; pulse until almond mixture resembles coarse meal. With machine running, add ice water, 1 tablespoon at a time, just until dough starts to come together (add more ice water, 1 teaspoon at time, if needed). Wrap dough in plastic. Refrigerate until cold and slightly firm, 20 to 30 minutes. Preheat oven to 350 degrees. Roll dough out to just more than 1/4 inch thick on a lightly floured work surface. Cut out 8 circles using a 4-inch biscuit cutter. Transfer the rounds to baking sheets lined with parchment paper, spacing 1 inch apart. Roll out remaining scraps, and repeat. Bake until edges of biscuits turn golden brown, about 30 minutes. Transfer to wire racks using a wide spatula. Let cool completely. Top with sweetened ricotta and macerated strawberries. Cook's Notes Let the biscuits cool completely before topping them with sweetened ricotta and juicy macerated berries. Rate it Print