Italian Lemon Ricotta Cookies
Makes 25 servings
The Italians call these classic delicate cookies Biscotti Morbidi Ricotta e Limone. They are as perfect a dessert as they are paired with a morning cup of tea. The lemon and ricotta work together, creating an amazing fragrance and chewy texture. If you prefer your cookies extra crumbly, simply strain the ricotta cheese of any extra liquid.
INGREDIENTS
1¾ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 cup ricotta cheese
¾ cup granulated sugar
Zest of 1 lemon
1 large egg
2 tablespoons lemon juice
3 tablespoons powdered sugar
INSTRUCTIONS
1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. Whisk together the flour, cinnamon, baking powder, and baking soda in a medium bowl.
3. Combine the ricotta, sugar, and lemon zest in the bowl of a stand mixer outfitted with the paddle attachment and beat until smooth. Add the egg and lemon juice and continue beating until combined.
4. Add the flour mixture and beat slowly just until the cookie dough comes together.
5. Shape batter into 25 walnut-sized balls leaving 2-inch spaces between them on the prepared cookie sheet.
6. Bake for 5–15 minutes or until brown around the edges.
7. Cool cookies on the pan for 5 minutes then transfer to a wire rack to cool completely.
8. Sift the powdered sugar onto the cookies and serve! Refrigerate leftovers in an airtight container for up to 3 days.
NUTRITION • PER ONE SERVING
Calories 250 (11%)
Total Fat 4.91 g (10%)
Saturated Fat 2.814 g
Polyunsaturated Fat 0.354 g
Monounsaturated Fat 1.378 g
Trans Fat 0.002 g
Cholesterol 39 mg
Sodium 239 mg (16%)
Total Carbohydrate: 44.68 g (18%)
Dietary Fiber: 0.9 g (4%)
Total Sugars: 22.08 g
Protein: 7.15 g (13%)
Vitamin A 173 mcg (7%)
Vitamin C 3.8 mcg (5%)
Vitamin D 8 mcg (1%)
Potassium 82 mg (2%)
Calcium 118 mg (12%)
Iron 1.61 mg (9%)
This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here