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Ricotta biscuits with jam recipe of 22-11-2010 [Updated on 11-05-2018]
On Saturday afternoon, when I'm at home, I like to make cookies ... this Saturday my eye fell on a cookie dough without using eggs and without sugar. The sweetness of the jam filling and the icing sugar topping gives the cookies just the right sweetness, but next time I think I'll add 1 or 2 tablespoons of sugar to the cookie dough. Having said that, on this gray and rainy Monday, the recipe for ricotta biscuits filled with jam is what it takes to start the week sweetly, if you prepare them let me know how you have managed with sugar. Kisses to those who pass by here and good start of the week!
How to make Ricotta biscuits with jam
In a bowl, arrange the butter, ricotta, flour and yeast.
Work the mixture with your fingertips until the mixture is combined.
Form the dough into a loaf, then wrap it in cling film and let it rest in the fridge for 30 minutes.
On a floured pastry board, roll out the dough with a rolling pin with a thickness of about 3mm.
Cut the dough into many rectangles
Put a little confectionary in the center of each rectangle of dough.
Close each rectangle of pasta by forming a saccottino.
Place the biscuits on a baking sheet lined with parchment paper and cook at 180 ° for 20 minutes in a preheated oven.
Sprinkle the ricotta biscuits with icing sugar and let them cool before serving them on the table