The St. Martin’s cookies, San Martinelli with ricotta are a delicious specialty prepared for the feast of St. Martin. These cookies can have a soft texture thanks to the addition of Moscato wine and ricotta cream.
Typical ingredients include flour, sugar, lard, anise seeds, cinnamon, ricotta, and sugar, and of course, Moscato wine.
The final result of this preparation usually offers a perfect balance between sweetness and creaminess, with an enveloping aroma that fills the kitchen during baking. These cookies can be attractively decorated or served alone, baked twice more for a harder consistency, but equally good. St. Martin’s cookies can be found in pastry shops throughout the holiday season.
Below are more recipes for sweets or cookies:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for St. Martin’s Cookies
- 4 cups all-purpose flour
- 0.5 oz fresh yeast
- 0.5 cup water
- 7 tbsps lard (softened)
- 0.5 cup sugar
- 1 tbsp anise seeds
- 1 pinch salt
- 1/2 tsp ground cinnamon
- 1 lb sheep ricotta
- 2 cups powdered sugar
- 0.5 cup chocolate chips (optional)
- 1.5 tbsps Moscato wine
- 1.5 tbsps water
Tools for St. Martin’s Cookies
- 1 Bowl
- Parchment Paper
- 1 Baking Tray
- 1 Knife
- 1 Teaspoon
Steps
To prepare St. Martin’s cookies, San Martinelli, start by pouring the water and yeast into a bowl, stir and set aside. Also prepare the ricotta cream: sift the ricotta in a bowl, add the powdered sugar, chocolate chips if desired and mix the ingredients, transfer the cream into a piping bag and put it to set in the fridge.
Prepare the dough for the cookies: pour the sifted flour, the sugar, into a bowl
the lard,
The dissolved yeast set aside earlier,
the anise seeds,
a pinch of salt and the ground cinnamon.
Knead first in the bowl,
transfer the dough to the work surface, where you have spread a little lard and knead energetically, it should result in a smooth dough.
Form a ball,
transfer it to a bowl and sprinkle the top with a little lard, cover with a tea towel and let rise for 3 hours in the turned-off oven with the light on.
After the 3 hours of rising, take the dough, cut it into 4 parts,
and weigh 60 gram pieces of dough.
Form logs of 10 inches and
roll the log to form a spiral shape
and close the spiral with your finger moistened with a little water.
When you have formed all the spirals,
place them on a baking tray covered with parchment paper and bake in a preheated static oven at 355°F for 30 minutes.
Take the cookies out of the oven and let them cool.
When they are completely cool, use a sharp knife to cut off the top of the cookies.
Moisten the bottom with the Moscato mixed with water
and the top,
squeeze the ricotta cream into the bottom and
close with the top part.
Dust generously with powdered sugar,
a strip of cinnamon and
the cookies are ready to be served.
