Ricotta is a versatile Italian cheese suitable for cooking not only hot dishes, but also a large number desserts. And in desserts, ricotta is not only the filling, based on it, you can knead the dough. Then your baking will turn out lush and very tender. Bake a small ricotta cookie balls, adding orange zest to the dough for flavor and bright citrus flavor. And then dip the finished balls into the icing from sugar and milk. The cookies are so delicious that impossible to stop after a couple of little things. Fortunately it’s good stored in the freezer. And then you will always have at hand tasty treat for special occasions.
Recipe author – Allison Robicelli – pastry chef, culinary writer
Time: 2 час. 20 minutes. Difficulty: easy Quantity: 42 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. ricotta
- 2 tbsp. granulated sugar
- 220 gr butter
- 1 large egg
- 4 tbsp. flour
- 1 tbsp. l baking powder
- 2 tsp vanilla extract
- Zest 1 large orange
- 1 and 1/4 Art. powdered sugar
- 1/4 Art. milk
Recipes with similar ingredients: ricotta cheese, sugar, butter cream, eggs, premium flour, vanilla extract, Orange zest, icing sugar, milk
Recipe preparation:
- In a bowl of a stationary mixer with a spatula nozzle, whisk together ricotta, sugar, butter and egg. Add the flour baking powder, vanilla and orange zest and mix until homogeneous consistency. Refrigerate for 1 hour so that the dough has become hard.
- Preheat oven to 175 ° C and cover 2 parchment baking sheets paper or silicone baking mats.
- Take from the dough balls with a volume of a tablespoon and spread them on prepared baking sheets at a distance of 5 cm from each other. Bake for 15 minutes, turning the baking sheets on the other side in the middle baking. Cool cookies on baking sheets for 20 minutes.
- In a small bowl, beat powdered sugar and milk until uniform glaze. Dip the tops of the cooled cookies and put it so that the icing is frozen. Cookies can be stored in an airtight container. for 5 days or in the freezer for 3 weeks.
