Zucchini cookies with nuts and cheese filling
8 servings
30 minutes
Zucchini cookies with nuts and a cheese layer are an exquisite dessert inspired by Italian cuisine traditions that love to combine nuts, cheese, and spicy notes. Tender, slightly moist cookies with crunchy nut pieces are infused with the warmth of cinnamon and vanilla, creating a cozy and warming sensation. They are complemented by a fluffy cream cheese frosting that adds velvety softness. This treat pairs perfectly with a cup of aromatic coffee or herbal tea, becoming a true gastronomic delight. Such cookies are great for family tea gatherings or festive feasts, surprising with their unusual texture and harmony of flavors.
1
Preheat the oven to 180 degrees.
2
Sift flour, cinnamon, baking soda, baking powder, and 0.25 teaspoons of salt into a bowl.
- Wheat flour: 1 glass
- Ground cinnamon: 1.3 teaspoon
- Baking powder: 0.5 teaspoon
- Soda: 0.5 teaspoon
- Coarse salt: to taste
3
Beat 200 grams of butter with sugar until white. Beat the egg and vanilla and combine.
- Butter: 300 g
- Sugar: 0.5 glass
- Brown sugar: 0.5 glass
- Chicken egg (large): 1 piece
- Vanilla extract: 0.5 teaspoon
4
Add flour to the oily mixture, whisk, add grated zucchini, oats, and nuts. Mix and refrigerate for 1 hour.
- Wheat flour: 1 glass
- Young zucchini: 1 glass
- Crushed walnuts: 0.5 glass
- Hercules: 1 glass
5
Line the baking sheet with parchment paper and drop the dough in small portions using a tablespoon, spaced 5 cm apart. Bake until golden at the edges for about 20 minutes. Cool on the baking sheet.
6
Beat the remaining butter, cheese, and powdered sugar.
- Butter: 300 g
- Ricotta cheese: 230 g
- Powdered sugar: 1 glass
7
Spread a small amount of cheese cream on the inner side of 1 cookie and cover it with the second one on top. Spread on all cookies.