Preheat the oven to 170° Celsius

Place the flour, baking powder, salt, cardamom and poppy seeds into a mixing bowl

Use a whisk and stir to combine the ingredients

Place the fructose and zest into a stand mixing bowl and use the paddle beater on a low speed to mix

Once you can smell the lemon, add the butter and beat until light and fluffy

Continue beating while you slowly add the egg

Once mixed in add the vanilla and ricotta and beat until a sticky dough forms

Use a tablespoon measure and drop the dough onto a lined baking tray

Bake for 12 minutes and remove the baking tray from the oven

Leave the cookies on the baking tray for 5 minutes before transferring to a wire rack to cool completely