Italian Ricotta Cookies | How to Make This Quick and Easy Recipe!!
These Italian ricotta cookies are sooooo good! I can't stress enough how easy these are to make and how lovely they taste! Plus, this Italian ricotta cookie recipe makes over 50 cookies! They definitely won't last long. These ricotta cookies are soft and almost cake-like. I hope you have a chance to make these awesome cookies! Let me know in the comments what extract you used to flavor yours.
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Ingredients:
1 cup butter, softened
2 cups sugar
15 oz ricotta cheese
2 eggs
1 tsp vanilla extract
1 tsp almond extract
1 tsp baking soda
1 tsp baking powder
4 1/2 cups all purpose flour
Glaze:
2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 - 4 tbsp milk or heavy cream
nonpareils (sprinkles)
Directions: Beat the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well between each addition. Add in the ricotta cheese, vanilla and almond extract and beat until smooth.
Mix in the baking powder and baking soda. Add in the flour and mix until combined. Refrigerate the dough for 1 hour.
Using a cookie scooper, form cookies into balls. Onto a parchment lined baking sheet, place the cookies in the oven for 8-10 minutes at 350 degrees. Just until the edges are a very light brown.
Allow cookies to cool on the cookie sheet for 1 minute then transfer to a cooling rack.
Make the glaze: Combine all of the glaze ingredients and mix until smooth. After the cookies have cooled, you can either dip the tops of each cookie in the glaze or spoon on the glaze. Sprinkle on the nonpareils before the glaze hardens.
Cookies can be stored uncovered at room temp or in the fridge for up to 4 days.
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#italianricottacookies #cookies #holiday
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Italian Almond Cookies Recipe | Paste di Mandorla
Italian Almond Cookies Recipe | Paste di Mandorla
225 g almond flour (1 cup + 3/4 cup + 2 tbsps)
140 g sugar (1/2 cup + 3 tbsps)
2 egg whites
1 tsp vanilla extract
orange/ lemon zest
icing sugar
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225 g farina di mandorla
140 g zucchero
2 albumi
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Zucchero a velo
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NONNA’S CHIACCHIERE RECIPE | How to Make Italian Fried Cookies | CROSTOLI
Chiacchiere di carnevale (also called Crostoli or Frappe) are Italian fried cookies known as Angel Wings thanks to their ribbon-like shape. These crispy strips of deep fried pasta dough are so light; you will find it hard to stop at one! Sprinkled with powdered sugar, chiaccchiere (crostoli) are traditionally enjoyed for Carnevale, a celebration held before lent - but in my opinion, they should be relished all year around! Chiacchiere recipe.
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CHIACCHIERE DI CARNEVALE
Ingredients:
500g plain flour
1 egg yolk
½ glass sunflower oil
1-1 ½ glasses of white wine
Pinch of sugar
Pinch of salt
METHOD:
1. To make your crostoli, pour 500g plain flour on to a board or breakfast bench.
2. Make a well in the centre using your hands.
3. Pour an egg yolk (only) into the well and mix using a fork.
4. Add ½ glass of sunflower oil.
5. Sprinkle in a pinch of sugar and then a pinch of salt, and mix well.
6. Add up to 1 glass of white wine and begin to combine all of the ingredients using your hands.
7. Slowly but surely knead the crostoli dough for at least 6-8 minutes or until it forms into a ball and has a soft, smooth consistency.
8. If you are finding the dough dry and hard, add some more white wine.
9. Once the ball of crostoli dough has formed, pat it down and leave it to rest underneath a large bowl so that no air gets inside.
10. Clean up your board and add some plain flour on top so to help you work your dough into the shape you need.
11. Remove the large bowl from covering the dough and cut a small piece from the end of the dough to start making the individual crostoli.
12. Preparing your pasta machine on a thicker setting, run the dough through it between 3-4 times. Then gradually work your way down the settings, as the dough becomes thinner, until you have a strip of dough and it is thin (but not too thin!) and smooth.
13. Sprinkle some flour onto your board and pass the strip lightly through it on both sides.
14. Using the ravioli cutter, slice small rectangular strips and then pinch it in the middle using two fingers to create “bow” shaped crostoli.
15. Heat up a good portion of olive oil in a small, deep pot.
16. Add several crostoli into the pot and fry them for less than a minute.
17. Turn each crostoli over using a slotted kitchen turner to make sure it has cooked through and once they have slightly browned in colour, transfer them onto a plate with paper towels.
18. Let the towels absorb the oil.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Italian Lemon Twist Cookies! | Day 3 of 12 Days of Christmas Cookies!!
Today we're making Italian lemon twist cookies! These are very similar to biscotti cookies, but not as crunchy. I've dunked these in my morning coffee, absolutely fabulous. We're on day number 3 of our 12 days of Christmas Cookies Marathon! I'm super excited to share this recipe with you. The recipe makes over 4 DOZEN cookies! So prepare yourself! You're going to have a lot of fancy cookies.
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✨ Italian Ricotta Cookies video ▶
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Ingredients:
6 eggs
1 cup sugar
1 cup vegetable oil
zest and juice 1 lemon
1 tsp vanilla extract
6 tsp baking powder
5 cups all-purpose flour
1 cup powdered sugar
holiday sprinkles
Directions:
To a bowl, mix the eggs and sugar until frothy. Then add in the vegetable oil, zest and vanilla extract. Mix until combined.
To another bowl, add in the flour and baking powder. Slowly add in the flour to the wet ingredients, mixing between each addition.
Take your cookie dough and turn it out onto a floured work surface. Flower your hands if needed. Take the cookie dough and form it into a ball. Cut the ball into four equal sections. Take a sections and cut it up into 12 equal pieces. Take 1 of the 12 pieces and roll it into a log. Fold the log in half and twist twice. Take your formed cookie and place it on a parchment lined baking sheet.
Into a preheated oven at 350 for 10-15 minutes, depending on your oven or until the cookie is very lightly golden brown on the edges. Let the cookies finish cooling on a cooling rack.
Make the lemon icing by combining the powdered sugar with enough lemon juice to create a runny consistency. About a tbsp or two. Take your cooled cookie and dunk just the top into the icing, shaking off any excess.
While the cookie is still wet, add on the sprinkles. Let the icing fully set before stacking and storing in an air tight container. Enjoy!
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#holiday #christmas #baking
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How to Make Italian Peach Cookies - Pesche Dolci
Amazingly beautiful Italian peach cookies recipe. So easy to make and so delicious.
Surprise your family and friends with this wonderful peach cookies filled with sweet ricotta.
Printable Version:
Makes 18-20 cookies
Ingredients:
For the cookies:
4 cups (560g) all-purpose flour
1 tbsp baking powder
3 eggs
1¼ cups (225g) sugar
1/2 cup (120ml) milk
1 stick (113g) melted butter
1 tsp vanilla paste
zest of one lemon
For the filling:
10.6oz (300g) ricotta (how to make homemade ricotta:
1/4 cup + 2 tbsp (74g) sugar
1 tsp vanilla paste
Zest of one orange
For decoration:
1/2 cup (120ml) apple juice/peach juice/liqueur
1/4 cup (50g) sugar
Red food coloring (good quality)
Mint leaves
Directions:
1. Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
2. In a large bowl sift flour and baking powder
3. In another large bowl whisk eggs and sugar until combined and fluffy, whisk in milk, melted butter, vanilla paste and lemon zest until well combined.
4. Gradually add the flour into the wet ingredients and mix until incorporated and soft dough is formed.
5. From the dough form small balls, approximately 1oz (30g) each. Place the balls on the baking sheet and press slightly on top to flatten a bit. Leave 1-inch space between the cookies.
6. Bake 1 try at the time for 10-11 min. the cookies should stay pale and the bottom golden brown.
7. While the cookies still warm make little holes with a knife or spoon.
8. Make the filling: place ricotta, sugar, orange zest and vanilla paste in a bowl. Mix well until incorporated. Transfer to a piping bag.
9. Pipe the filling into the cookies, close two cookies together.
10. In a medium bowl pour apple juice and food coloring. in a small bowl place sugar. deep each cookie in the juice and then roll in sugar. Or brush the cookies with food coloring (in this way you can control the color)
11. Decorate with mint leaves and place in the fridge for 2 hours.
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Amazing Ricotta Cookies Recipe | Preppy Kitchen
These classic Italian Ricotta Cookies are soft, light, delicious, and topped with an irresistible sweet glaze. These cake-like cookies are super simple to make and can be decorated for any occasion with fun sprinkles. Perfect for prepping in advance and can be frozen too!
RECIPE:
If you’ve never tried ricotta cookies before you need to change that asap! Thanks to the ricotta they’re so soft, light, and almost cake-like. They have the most delicious zesty flavor and the sweet glaze on top makes them even more irresistible. You’ll have probably seen these Italian cookies make an appearance during the holidays usually decorated with red, white, and green sprinkles for a festive touch but they can be enjoyed all year round.
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