Today we’re going classic; every now and then a protein-packed treat for the family is just right, like these ricotta and amaretti brownies.
Small bites to share at Sunday lunch, or with an afternoon tea.
Good ricotta is essential for success, a couple of organic eggs and amaretti. I don’t add sugar since the cookies are already sweetened enough, but it’s up to you if you prefer to add it.
Below, I’m including some other brownie recipes or sweet bites, even in vegan versions.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ricotta and Amaretti Brownies Ingredients
- 1 1/4 cups light ricotta
- 2 3/4 oz amaretti
- 1 pinch sea salt
- 6 1/3 oz amaretti
- 1 egg (organic)
- 3/4 cup whole wheat flour
- 3 1/2 oz amaretti (crushed)
- 1 egg
- 3 1/2 tbsp butter
- 1 pinch sea salt
- 1/2 packet baking powder
Steps for Ricotta and Amaretti Brownies
In a bowl, beat the egg with the ricotta, stirring gently, add the crushed amaretti and set aside.
Prepare the dough. Mix flour and finely crushed amaretti, add the baking powder, and the egg, mixing well. At this point, also add the melted butter and with your hands, crumble everything until you have coarse crumbs (alternatively, put everything in a potato masher to form the crumbs).
Oil and flour an 18×18 cm (7×7 inch) square or loaf pan, pour half of the crumbled dough, add the amaretti and ricotta cream, and pour the remaining crumbled dough on top.
Bake in a fan oven at 356°F for 40 minutes.
Allow to cool and cut into squares.
Tips and Variations
If you prefer, instead of dividing into squares, leave the cake whole; the result will not change.
Since this is a cake with fresh cheese, store it in the refrigerator and consume within a couple of days.
