Mandarin and ricotta cookies

Ingredients:

• 2 3/4 cups premium flour
• 3/4 tsp baking powder
• 1/4 teaspoon salt
• 1.5 cups granulated sugar
• 3 large eggs
• 1 cup whole milk ricotta
• 1/3 cup mild olive oil
• 1.5 tsp finely grated tangerine (or orange) zest
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 and 2/3 cups powdered sugar
• Nonpareil, for decoration

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the granulated sugar and eggs with a mixer on high speed until pale and fluffy, about 5 minutes.
3. Add the ricotta, olive oil, 1 teaspoon of mandarin zest, and vanilla and almond extracts; beat until smooth. Reduce mixer speed to low; stir in the flour mixture and knead until smooth. The dough will be runny, like thick sponge cake batter.
4. Drop 1 tablespoon of dough onto the prepared baking sheets, spacing them about 4 cm (1.5 in) apart. Bake, rotating the baking sheets and rotating them halfway through, until the cookies spring back when gently pressed, about 12 minutes. Let cool completely on the baking sheets.
5. Prepare the glaze:
   
   Mix the powdered sugar with the remaining 0.5 teaspoon of mandarin zest and 2 tablespoons of hot water until smooth; add another 1 tablespoon of hot water if the glaze is too thick. Spoon about 0.5 teaspoon of glaze onto each cookie and spread with the back of a spoon. Sprinkle with nonpareils. Let set for 30 minutes.