These ricotta cookies are actually little cakes. Ricotta cookies are an Italian Christmas specialty. But because we have fresh ricotta every day, we just make them every day.
Preheat the oven to 180°C. Let 230 grams of butter tosoften. Mix the dry ingredients such as 390 gram flour with 6 gram salt, 6 gram baking powder and 1 sachet of vanilla sugar. Mix the butter, which has softened in the meantime, with 360 grams of granulated sugar and whisk one or two tangerines for about 3 minutes. Then add 2 eggs one by one. Then add the dry ingredients to the batter. Mix it thoroughly together. Add 290 grams of our Berloumi ricotta and mix to a homogeneous batter.
Using a piping bag, spray the batter onto a baking tray lined with baking paper or use an ice cream scoop to distribute the batter. Leave enough room between the piles of ricotta cookies. Bake them for fifteen minutes. Or 20 minutes if you want them harder and drier. Leave the biscuits to cool for another five minutes and, if necessary, decorate with icing. For the glaze, mix a little water with icing sugar. The more water… the more icing sugar… the more icing.
The ricotta in this recipe comes from our Zuivelarij. Do not dare to use ricotta other than Berloumi’s ricotta. The ricotta biscuits will then fail because the composition of each ricotta is different.
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