Authentic Italian Lemon and Ricotta Cookies (no butter)
These are known as biscotti morbidi ricotta e limone. These traditional Italian ricotta and lemon cookies are light and fragrant with a delicate lemony flavor and a soft texture on the inside and do not contain butter or oil.
Servings 25 cookies
Calories 80kcal
Ingredients
- 8 ounces (250 g or about 1 ¾ cup) all-purpose flour
- 1 ⅔ tsp (8 g) baking powder
- 8 ounces (250 g) ricotta cheese well strained
- 1 medium egg
- 6 ounces (150 g) sugar
- Zest of 1 lemon
- 2 tbsp lemon juice
- Powdered sugar for sprinkling
Instructions
- Preheat your oven at 330 F (170 C)
- Line a baking sheet with parchment paper.
- In a medium bowl sift the flour and baking powder, mix and set aside.
- In a large bowl add the ricotta, lemon zest and sugar. Smash with a fork and mix with a spatula until you have a smooth mixture.
- Add the egg and lemon juice and mix until well combined.
- Add the flour in 2 doses and blend until your dough is solid (do not overwork the dough, otherwise the cookies will be tough). If the dough is too soft, you can a bit of flour accordingly.
- Form into small balls, about a tablespoon each and place on the baking sheet (about 25 cookies). You can add either add water or dough to your fingers for easier handling.
- Bake for 15 minutes. Remove from oven and let them cool completely.
- Once cool sprinkle with powdered sugar.
Notes
Store in air proof container for up to a week.
Nutrition
Serving: 1cookie | Calories: 80kcal | Fat: 1.5g