Easter Ricotta Cookies
Discover how to prepare Easter ricotta cookies: easy and delicious treats, fun to decorate, and perfect to serve or give as gifts for Easter.
These Easter cookies are a tribute to the simple and profound flavor of ricotta, an ingredient that in Italy can transform a sweet into an experience of balance between creaminess and crunchiness. The combination with hazelnut cream and dark chocolate creates a versatile recipe, suitable for any time of the day, while the ease of preparation makes them perfect for those looking for a culinary pleasure without complications.
Instructions
- 1
To prepare the Easter ricotta cookies, start with the ricotta: drain it very well and then sift it into a large bowl to remove lumps and make it smoother. Add the sugar and a pinch of salt.
- 2
Mix with a whisk until the mixture is smooth and creamy. Then add the egg yolks and the egg.
- 3
Continue to mix to combine everything. Also, sift the flour and start adding it to the bowl with a spatula.
- 4
As soon as the mixture becomes compact, move it to the work surface and finish kneading by hand. After forming a dough and wrapping it in plastic wrap, let it rest in the refrigerator for at least 3 hours or overnight. After the rest time, work the pastry again to restore its elasticity and roll it out with a rolling pin on a floured surface.
- 5
You should obtain a thickness of 5 mm. Cut out the cookies with the cookie cutters: we used some whole oval shapes and others with a 6 x 8 cm center cutout to make the bull's-eye cookies.
- 6
Also, we chose some Easter-themed cookie cutters; with these doses you will obtain about 30 cookies. Arrange the cookies on a baking sheet lined with parchment paper and bake in a preheated static oven at 175°C for about 20 minutes; if towards the end the cookies still look pale, move the baking sheet to the top rack before removing them from the oven and letting them cool.
- 7
Meanwhile, chop and melt the chocolate in a double boiler or in the microwave. When the cookies are completely cold, use a paper cone to draw the edge and details of the shapes. For the bull's-eye cookies, transfer the hazelnut spread to a piping bag without a nozzle.
- 8
Fill the bases in the center, close with the shaped cookie in the center, and sprinkle the surface with powdered sugar.
- 9
Match the two parts and let the dark chocolate set. Your Easter ricotta cookies are ready to be enjoyed!
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
May these cookies, with their balance of creaminess and crunchiness, accompany special moments, such as Easter, with the sweetness of a recipe made with respect for the ingredients and passion for authentic flavor. Enjoy and savor them slowly, as they deserve.
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