Ricotta Hazelnut Cookie with Grand Marnier Ricotta

Serves 4

You'll need...

8 Hazelnut Cookies
½ lb of Cantaré Ricotta Fresca
1 Fresh vanilla pod
2 tablespoons of Grand Marnier
1 cup of Pistachio nuts, chopped
¼ cup of fine white sugar
1 cup of dark chocolate chips
1 cup of fresh blueberries
1 cup of honey

Here's how...

In a large mixing bowl, combine the ricotta, grand marnier, sugar, vanilla pod and Pistachio nuts. Mix well. In a separate bowl combine the blueberries and dark chocolate chips. Stir in the honey. Lay a cookie on a serving plate and top with ricotta filling. Place an additional cookie on top of the filling and carefully top with honeyed blueberries and chocolate. Dust with confectioner sugar.