Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.

Target recipe: preheat oven to 350 degrees. in large bowl with mixer beat butter that is softened (2 sticks) and sugar until blended. increase speed to high and beat until fluffy.( about 5 min)on medium speed, beat in ricotta, anise and eggs until well combined. in small bowl combine flour, baking powder and salt. on low speed, add dry mixture until dough forms. drop by level tablespoons on cookie sheet spacing 2 inches apart. bake 15 min until lightly golden then remove to wire rack to cool. when cool prepare icing by mixing confectionary sugar and milk until smooth. spread onto cookies with small metal spatual. while still wet, sprinkle with colored red and green crystals. let dry for about and hour.