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Servings
2 people
Prep Time
30 mins
mins
Cook Time
10 mins
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Total Time
40 mins
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Ingredients
1 cup whole raw almonds-
1½ tbsp fresh rosemary (stems removed)
-
1 cup all purpose flour
-
1½ cups whole milk ricotta cheese (room temperature)
-
⅔ cup extra virgin olive oil
-
3 grams blood oranges (small, Cara Cara, or Valencia)
Instructions
Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
