Ricotta and lemon cookies using a Thermomix
(4.8)
Preparation time
Total time
Servings
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Difficulty
Imagine biting into a cookie that captures the essence of a sun-kissed Italian summer! These Ricotta and lemon cookies are not just a treat; they’re a little slice of heaven, blending the creamy indulgence of ricotta with the zesty brightness of lime. Originating from the rustic kitchens of Italy, where ricotta is a staple, these cookies are a reminder that sometimes the simplest ingredients can create the most delightful flavors. Fun fact: Ricotta, which means 'recooked' in Italian, was traditionally made from the whey leftover from cheese-making, ensuring that nothing goes to waste in the culinary world. So, whether you enjoy them with a cup of tea or as a sweet ending to your meal, these cookies are sure to brighten your day and make your taste buds dance!
Ingredients
- 250 g Flour t45
- 1 Teaspoon(s) Baking powder
- 30 g Lime zest
- 3 Tablespoon(s) Lime juice
- 1 Pinch(es) Salt
- 70 g Butter
- 2 Eggs
- 250 g Ricotta
Steps
- Preheat the oven at 170°C.
- Line two baking sheets with parchment paper.
- Add 250 g of flour t45, 1 teaspoon(s) of baking powder in the food processor bowl.
- Mix manual: 10:00min / 0°C / Speed 2.
- Add 30 g of lime zest, 3 tablespoon(s) of lime juice, 1 pinch(es) of salt in the food processor bowl.
- Cut in pieces, and add 70 g of butter in the food processor bowl.
- Add 2 eggs, 250 g of ricotta in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 2.
- Transfer the content of the food processor bowl in a salad bowl cover with towel.
- Setaside the preparation content in a fridge during 30min.
- Scoop out dollops of dough using a spoon and place them on the baking sheets.
- Cook in the oven at 170°C during 15min.
- Allow the cookies to cool completely on a wire rack. For the icing, mix the powdered sugar with lemon juice, decorate the cookies, and sprinkle with chopped pistachios.
