Instructions

1. First make the ricotta: In a medium bowl, whisk ricotta and sugar until creamy. Add the strawberry jam and vanilla paste and whisk until incorporated. Taste to see if you need more sugar, cover with plastic wrap and refrigerate while you make the cookies. (You can also add a drop of yellow or copper food coloring to mimic the apricots.)
2. Make the cookies: In a bowl combine flour and baking powder, set aside. In another large mixing bowl whisk together sugar and eggs until fluffy and pale. Add milk, melted butter, lemon zest and stir to combine. Gradually add flour, in 2-3 additions, and keep stirring until the dough comes together. Knead with your hands if needed and add more flour if needed. The dough has to be soft and smooth, but not sticky. Refrigerate dough for about 10 minutes, to make it firmer.
3. Preheat oven to 180°C (350°F) and line two cookie sheets with parchment paper. Take dough out of the fridge and roll 20-22 balls, make them as smooth as possible. Place all on baking sheets, about 1 inch (2.5 cm) apart. Press down each ball slightly, so the bottom flattens.
4. Bake the first round for 10-15 minutes, until the bottoms are golden brown (the cookies will rise, but the tops will remain pale). Take out of the oven and put in the second sheet of cookies.
5. Transfer cookies to a plate and start scooping them as they are still warm (this is important!). If they’re too hot, hold them with a kitchen towel.
6. Cut a circle in the bottom of each cookie and scoop out about a teaspoon of the cookie. Don’t cut too close to the edge and be careful to not pierce the top of the cookie. Set aside. When the second sheet is baked, repeat the process.
7. Assemble the cookies: Take two small bowls and add 1/2 of apricot syrup into each one. Stir in a drop or two of food coloring, you need one yellow and one copper bowl. Then find pairs for each cookie, both halves of the apricot have to be of a similar size. Set aside.
8. Fill each cookie with about a teaspoon of filling, enough that it completely covers the hole. Press the two flat sides of each apricot together, rotate a bit and wipe away any filling that comes out at the sides.
9. Brush each apricot with yellow and orange food coloring, gently roll it in sugar and place on a large plate or baking pan. Continue with the rest of the cookies. Cover with plastic wrap and chill for a few hours before serving, or even overnight.
10. Decorate each apricot cake with mint leaves before serving to mimic real apricot leaves.
11. These apricot mini cakes keep for about 4 days, although they taste best on the first two days. Leave them out at room temperature for about 10-15 minutes before serving.