Perfect dessert for a summer gathering! Recipe makes 20-22 mini cakes, the size of a large apricot.
It is important that you put in enough filling in each cookie. It needs to reach the edge of the hole you made. As you press the two halves together, some of the filling will come out and it should. As you rotate the cookies, the filling moistens the rim around the hole and this is the glue that will keep the two cookies together. Wipe away only whatever filling is sticking out of the “apricot”. You need to chill the cakes before serving or they will fall apart. They will be quite firm once the ricotta has had time to set. The ricotta will also moisten the cookie / cake part, which is originally drier but becomes perfectly moist as the cake sit and set. The recipe is adapted from my Orange infused sweet ricotta peach cookies.