Quick ricotta and lemon biscuits. Without butter and oil. and they're perfect if you feel like a healthy and good breakfast. Get ready in 5 minutes, and finally I can say too “all in a bowl”. No need for rolling pins or molds to make them, but only hands. They remain soft for 3-4 days and they're delicious: they have a wonderful lemon scent. Do not believe us? Look at VIDEO RECIPE STEP BY STEP on my YouTube channel!
Quick ricotta and lemon cookies are perfect for breakfast, to be soaked in milk or tea, but they're also great to get out of the way at a snack or in a hungry time. And if you love ricotta sweets, don't miss the fluffy TRECCINE RICOTTA but also the SOFT RICOTTA CAKE that here on the site you will find both in VIDEO RECIPE both in different variations of taste.
I always say I don't like making cookies, because when I go into the kitchen I like to dedicate myself to more complex recipes, but Gianluca loves to have breakfast with cakes, homemade tarts and biscuits. And in fact I also like the idea of starting the day with something good done with my own hands. Not to mention that lately I have become the “drug dealer” of my granddaughter's official cookies. Is, since she's small, cookies must be good but also healthy, without so much fat and sugar.
To make quick ricotta and lemon cookies you only need a tasty ricotta and organic lemons. My choice always falls on sheep's cottage cheese, but if you want to use that vaccination you can do it safely. As for lemons, the verdelli are excellent, but also the lemons of Amalfi. As long as they are organic because you have to use both the juice and the peel. If you want, you can flavor them even with orange, mandarin, or chocolate. At this point you just have to have a look at all my COOKIE RECIPES and the many recipes of CAKES WITH CHEESE. Have a good day!
250 grams of flour 00 (double zero)
180 grams of cottage cheese
1 whole egg
a pinch of salt
120 grams caster sugar
organic lemon peel
the juice of a lemon
6 grams of baking powder
icing sugar, to taste
As you have seen in the VIDEO RECIPE, the preparation of ricotta and lemon biscuits is simple and fast. Put ricotta in a bowl (leave it in a schoolboy for about an hour so that it can lose any excess water). Add flour, the egg, sugar, the grated lemon rind, salt and baking powder. Finally, lemon juice. Mix first with a wooden spoon, so you get a coarse dough.
Then transfer the dough to the lightly floured work top and work it gently with your fingertips. You don't have to knead too vigorously, the dough must not be completely homogeneous, as you see in VIDEO RECIPE. Once ready, prepare a baking tray lined with baking paper. Put in a saucer abundant icing sugar. With hands slightly wet, form balls, of the little meatballs, all of the same weight. It is important that they are all of the same weight so that the biscuits all cook at the same time and evenly.
Once the balls have been formed, dipping them into icing sugar and place them on the baking tray. Preheat the oven to 180 degrees static and bake the biscuits for 15 minutes or until they are swollen and golden. Small cracks will form on the surface, sign of a correct leavening.
Remove the biscuits and leave to cool completely. I recommend storing quick ricotta and lemon cookies in a paper bag or frost bag: will remain very soft for a long time. Bon appétit!