Preparation of the dough:
In a large bowl, mix the ricotta with the granulated sugar until creamy.
Add the egg and melted butter. Mix well until all the ingredients are combined.
If necessary, add lemon zest for an extra aromatic touch.
Adding the flour and yeast:
Sift the flour and baking powder directly onto the ricotta dough.
Also add a pinch of salt.
Mix the ingredients with a spoon or spatula until you have a soft, smooth dough. If the dough is too sticky, add a little more flour.
Form the cookies:
Scoop out some of the dough and form walnut-sized balls (about 30 g each).
Place the balls on a baking sheet lined with baking paper, leaving some space between them.
Cooking the cookies:
Preheat the oven to 180°C (fan).
Flatten each ball slightly with your hand to give it a slightly flattened shape.
Bake the cookies in the preheated oven for about 15-20 minutes or until golden brown and slightly puffy.
Remove the cookies from the oven and leave to cool completely on the baking sheet.
Decoration and handling:
Once the cookies have cooled completely, you can sprinkle them with powdered sugar if you like.
These ricotta cookies are perfect for breakfast, a snack or as an addition to a cup of tea or coffee. They are soft on the inside and slightly crispy on the outside, thanks to the ricotta, which gives them a delicate flavor and a pleasant texture. Store them in an airtight container to keep them fresh longer. Enjoy!
