Serve these light little cookies with hot chocolate or bring to your next picnic. The cookies are traditionally served at baptisms, fiestas, and even first communions.
From Diana Kennedy, Recipes from The Regional Cooks of Mexico. A dessert of Spanish origin traditionally uses pine nuts but pecan can be substituted as well. Ms. Kennedy's version is a bit less sweet and uses some egg yolks to help thicken the mixture. For best flavor the dessert should be served at room temperature. Any leftovers should be refrigerated.
Rich-flavored low fat ricotta cheese is flavored with canela (cinnamon), vanilla, cocoa powder and honey to make this simple, elegant Mexican Chocolate Ricotta.
From Dulce: Desserts In The Latin-American Tradition by Joseluis Flores this yummy dessert made with passion fruit puree, sweetened condensed milk, eggs and butter.