Chocolate and Ricotta Cookies, are easy to make and super delicious. Enjoyed by both adults and children, they are great for breakfast and snack time. A healthy treat, ready in no time and easy to make. A crispy pastry shell with a soft filling of ricotta and chocolate, the filling remains creamy for several days.
Have fun preparing them in the shapes you like best, maybe with your little ones, success is guaranteed.
You might also be interested in the crumble with Nutella, a delight ready in no time.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Chocolate and Ricotta Cookies
- 2 1/2 cups all-purpose flour
- 3/8 cup sugar
- 1 egg yolk
- 1 egg
- 1/2 cup butter (Chopped and cold from the fridge)
- 1 pinch salt
- 1 lemon (grated zest, "untreated")
- 1/2 teaspoon baking powder
- 1 1/4 cups cow's milk ricotta (Drained without whey)
- 5.3 oz dark chocolate 60% (In flakes, or chocolate chips)
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1 egg (lightly beaten with a tablespoon of milk)
- to taste powdered sugar
Tools
- Bowl
- Rolling pin
- Parchment paper
- Plastic wrap
- Cookie cutter
- Terrine
- Cooling rack
- Brush
Preparation of Chocolate and Ricotta Cookies
In a bowl, put the flour and the chopped butter (cold from the fridge). Start working the dough with your fingertips, make a hole in the center and add the eggs, sugar, salt, and grated lemon zest.
Find the shortcrust pastry recipe
Finally, a half teaspoon of baking powder, if you prefer a more fragrant pastry, simply do not add the baking powder. Mix all the ingredients well.
Form a nice dough ball, wrap it in plastic wrap and let it rest in the fridge for half an hour. In the meantime, prepare the ricotta cream.
In a bowl, place the well-drained ricotta, add the powdered sugar and vanilla extract. Mix well and finally add the chocolate, in flakes or chips.
After the time has passed, take the dough out of the fridge and roll out a sheet, don’t make it too thin. With a cookie cutter cut out the cookies, place a teaspoon of ricotta cream in the center of each cookie.
If you want sun-shaped cookies, just follow the tutorial, otherwise shape them as you like. Place them on a baking sheet lined with parchment paper and brush with the beaten egg.
Bake in the oven at 350/375°F for about 15 minutes, always adjust according to your oven. Remove from the oven and let cool on a rack, before serving dust with powdered sugar and enjoy!
Advice and Variations for Chocolate and Ricotta Cookies
The cookies can be stored in a glass jar; if desired, the chocolate can be replaced with chopped nuts, but you can also add them to the filling. A real treat!
