White Chocolate Ricotta-Filled Hazelnut-Chocolate Cookies

1 c Finely chopped toasted

Hazelnuts 4 oz Bittersweet chocolate,

Finely grated (about 1 cup) 2 tb Butter, for greasing pans

40 Sue gow skins,see note; (40

-to 44) 15 oz Ricotta cheese (about 2

Cups); room temp 1 1/3 c Finely gratd white chocolate

1/4 c Powdered sugar, sifted

2 ts Finely minced orange peel

(orange skin only; no white Pith or membrane) Preheat oven to 350 F. In a medium bowl, combine the hazelnuts and chocolate; mix well. Generously grease 2 heavy-gauge baking sheets with the butter. Arrange 9 to 12 sue gow skins on each baking sheet, leaving approximately 3/4-inch between each skin. Sprinkle about 21/2 ts of the hazelnut-chocolate mixture on each skin. Bake 9 or 10 minutes, rotating the pans fr

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