These ricotta cookies are the very best. If they have succeeded well, they have a crispy outside and a tough inside. By using brown butter, they have a delicious nutty, rich taste. You have to make brown butter first but it is worth it. In the Zuivelarij we don’t do easy recipes. We want tasty cookies. Addictive cookies!
Ricotta cookies with brown butter and vanilla
Melt in a sufficiently large pot 140 grams of butter. Once the butter has melted, add half a vanilla pod split in half . Let the butter boil while stirring. At first, the butter will simmer and vaporize. Cook over low heat until the butter turns slightly brown. There is now no vapor visible and the butter will no longer simmer. Pour the butter into another bowl and make sure you have all the delicious sediment with you. Let the butter cool to room temperature. If you have a kitchen thermometer on hand. You get brown butter from 120°C and at 150°C you have black butter. Everything between 120°C and 150°C is tasty. Anything above 150°C is unhealthy.
Mix the cooled butter with 195 grams of sugar, 4 grams of salt and 1.5 grams of baking powder. Mix everything well and add 110 grams ricotta of Berloumi . Finally, mix 125 grams of flour under the mixture.
Spoon small heaps of batter onto a baking tin lined with parchment paper. That’s easy with an ice cream scooper. Leave enough space between the heaps because the batter will flow open.
Bake the ricotta cookies in an oven at 180°C for about 12 minutes. Either until the cookies are brown on the edge but still pale in the middle.
Let the ricotta cookies cool completely on the baking sheet. Resist the temptation … they are best when they are completely cooled down.
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