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意大利芝士桃子饼
用料
意大利芝士桃子饼的做法步骤
芝士馅 ricotta芝士和糖在搅拌碗中搅拌至奶油状，加入橙皮屑和香草精直到混合均匀，盖上保鲜膜备用
饼干 预热烤箱到180度，预备好两个饼干烤盘和烘焙纸。 过筛面粉和泡打粉到大的搅拌碗中 另外准备一个碗，把鸡蛋和糖搅拌到充分混合。再加入牛奶，化过的黄油和柠檬屑，充分搅拌 将上述的液体和粉类充分混合 用手将面团整形。如果面团沾手，可再加一到两汤匙面粉。静置面团五分钟 用勺子将面团分成44-48个小球，放在看盘上，每个球间隔2.5cm，将小球稍稍按扁一点 烤15分钟直到饼干底部变色（顶部还是白色）Rotate the pan halfway through baking（这一部分没看明白）. As you take the first tray of cookies out, put the second one in the oven. While the cookies are still warm, cut a circle in the bottom of each cookie and scoop out enough of a cookie for it to hold some filling. (Be careful, don't pierce the cookie too deep or you risk breaking it.) Set aside. Do the same with the second tray. Find a pair for each cookie, you want the halves of the peach to be of similar size
Assemble Fill each cookie hole with enough ricotta filling that it covers it (about a teaspoon). Press the two flat sides of each half together and gently wipe away any filling that comes out at the edge. Brush each peach with food coloring, gently roll it in sugar and place on a large plate. Continue with the rest of the cookies. Chill cookies, covered with plastic wrap, for a few hours before serving. This will harden the ricotta and moisten the cookies. Decorate the cookies with small mint leaves before serving, to mimic peach leaves. These cookies keep for about 4 days and taste best on the first two days. Leave them out at room temperature for about 10-15 minutes before serving.
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