The ricotta filled cookies are delightful sweet little parcels that are ready in no time, with no need for any special techniques. There is no whipping, melting, or waiting for dough to rise. Just pour all the ingredients together and mix — everything will be ready in five minutes. The absence of eggs and butter makes them truly light and suitable for everyone. Once you make them, you’ll become “addicted” and make them your own! Oh, and I forgot to mention there is a jam heart hidden inside, but you can also use hazelnut spread or pastry cream. Read my Cookie Collection — you’ll find many delicious recipes there.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 15 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 163.11 (Kcal)
- Carbohydrates 26.74 (g) of which sugars 16.80 (g)
- Proteins 3.08 (g)
- Fat 5.49 (g) of which saturated 1.29 (g)of which unsaturated 3.85 (g)
- Fibers 0.76 (g)
- Sodium 15.14 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 200 g 00 flour (about 1 2/3 cups (200 g))
- 200 g well-drained ricotta (about 7 oz (¾ cup) — 200 g)
- 4 tablespoons sunflower oil (4 tbsp (1/4 cup))
- 4 tablespoons sugar (4 tbsp (1/4 cup))
- 4 g baking powder (about 1 tsp (4 g))
- 3 g grated lemon zest (about 1 tsp (3 g))
- 1 jar jam (the flavor you prefer (about 8 oz / 250 g small jar))
- 20 g powdered sugar (about 2 1/2 tbsp (20 g))
Tools
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- Kitchen scale
- Bowl
- Plastic wrap
- Grater
- Mold
- Parchment paper
Steps
Place all ingredients in a bowl — sifted flour and baking powder, ricotta, sugar, lemon zest and oil. Form a dough ball and let it rest for 15 minutes wrapped in plastic wrap.
Preheat the oven in static mode and bring it to 356°F. Flour your work surface and roll the dough with a rolling pin to a thickness of about 1/2 cm (about 1/4 inch). Cut out rounds with a cookie cutter, place a teaspoon of jam or hazelnut spread in the center, then fold and seal the edges well. Place the cookies on a baking sheet lined with parchment paper, dust the surface with powdered sugar and bake for 20 minutes. Let them rest for 5 minutes with the oven door slightly ajar, then remove from the oven and let cool. Once cold, dust again with powdered sugar.
Storage
Ricotta-filled cookies stay fresh for a few days if covered with a glass dome.
FAQ (Questions and Answers)
What can I use to fill them instead of jam?
You can fill these cookies with hazelnut spread or pastry cream.
If I don’t have the mold, what can I do?
Use a cookie cutter or a glass to make circles. Fill, fold and seal the edges by gently pressing with the tines of a fork.
