STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Italian Lemon Ricotta Cookies
Italian Lemon Ricotta Cookies are easy and very quick to make. They bake in minutes and are both delicious and very fluffy!This recipe requires no oil or butter, just ricotta cheese, lemon, flour, sugar and one egg. For this very reason, these cookies are not only definitely soft, but also significantly lighter.In these soft cookies, we combined the scent of lemon with ricotta, which makes them simply wonderful!
Ingredients
- 200 g Ricotta cheese - 7 oz
- 230 g flour - 1 ½ cups
- 1 egg
- 150 g granulated sugar - ¾ cup
- 1 lemon zest
- 2 tablespoons lemon juice
- 8 g baking powder - 2 teaspoons
- powdered sugar - for decoration
Instructions
- Sift the flour and baking powder together in a bowl so that no lumps will form.
- Then place the ricotta in another bowl and mix it with a spoon to make it creamy. Then add the sugar and mix.
- Grate the zest of an organic lemon directly into the dough. Then add two tablespoons of lemon juice.
- Finally add the whole egg. Mix all ingredients together.
- Incorporate the sifted flour and baking powder, a little at a time. Mix until the dough is firm but smooth.
- Since the dough will be sticky, you may want to moisten your hands before making the balls. Using your hands, make balls about 4 cm in diameter (1 ⅔ inches). It is important that they are all the same size so that the cookies all bake at the same time and evenly.
- As the balls are ready, place them on a baking sheet covered with baking paper.
- Bake in a preheated oven at 170°C (338°F ) for about 15 minutes. The cookies should be puffy and golden, but not too dark. Small cracks will form on the surface, a sign of proper rising.
- Remove the ricotta and lemon cookies from the oven, let them cool, then sprinkle with plenty of powdered sugar.
Notes
BEFORE YOU START: The preparation of Italian Lemon Ricotta Cookies is very simple. However, some important precautions must be respected.
- The freshness and quality of the ricotta cheese are the key to the perfect success of this recipe.
- Let the ricotta cheese drain for at least an hour before starting to make the ricotta cookies. This is to remove as much liquid as possible.
- Use organic lemons because you'll be using the zest, so it's important that it hasn't been chemically treated.
Nutrition
Serving: 100gCalories: 62kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 9mgSodium: 36mgPotassium: 23mgFiber: 0.3gSugar: 5gVitamin A: 38IUVitamin C: 2mgCalcium: 32mgIron: 0.5mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!