250gr. coconut flour
Venchi Milk and hazelnuts spread
Mix the ricotta with the sugar and coconut flour. With the mixture, form some balls putting an almond immersed in the milk and hazelnut spread. Dip in coconut flour and place in paper cups. Store in refrigerator and remove at least 15minutes
before to serve.
This is a recipe by Ramona Pizzano of Farina, Lievito e Fantasia and is published here with her kind permission (http://farinalievitoefantasia.blogspot.com)