The soft cantucci are delicious cookies with a ricotta filling to savor. They are ideal at any time of the day. I used a ricotta cream to fill these soft cantucci, which is very simple to make and perfectly matches this dough.

Let’s start having fun, a hug.

Giusi

If you are interested, by clicking on the Instagram video recipe you can find the video with the procedure.

You might also be interested in Soft Cantucci with Cocoa or Soft Cantucci Filled with Chocolate or the delicious Soft Cantucci Filled with Orange Marmalade.

Preparation time: 10 Minutes
Portions: 25/30
Cooking methods: Oven
Cuisine: Italian

Ingredients

I used type 1 flour, if you use another type of flour remember that each flour has different absorption… so the dough may need additional water or flour depending on the flour used.

2 cups all-purpose flour
1 egg
4 tbsps powdered sugar
8 baking powder
1.75 oz vegetable oil
3.5 oz milk
7 oz ricotta cheese
1.5 oz powdered sugar
2 tbsps Spreadable cream (Not necessary)

Steps

Pour the flour and the sugar into a bowl and mix. Start adding the warm milk and then the oil, also add the egg and finally the baking powder. Knead as much as possible in the bowl and then continue to work the dough on a floured surface until you create a loaf; to compact the loaf it may be necessary to add more flour.
Divide the loaf in two parts. (With the leftover scraps, you can make a third loaf).
Start rolling out the loaf on a floured surface, fairly thin but not too much so that it supports the filling, create a rectangle using a knife, 10 inches long and 6 inches high, arrange the ricotta in the center, a drizzle of hazelnut cream and create the loaf by folding the longer side inward.
Roll until closed, two folds should be enough. Wet a finger and slightly dampen and press the seal to prevent any leaks during baking.
Create all the loaves and place them on a baking tray lined with parchment paper.
Bake at 350 degrees Fahrenheit in a preheated static oven for 20 minutes. Once removed from the oven, make sure to let them cool completely before creating the cantucci to avoid crumbling the dough. See you in the next recipe.