Today we’re going classic; every now and then a protein-packed sweet treat for the family is a must, like these ricotta and amaretti brownies.
Small bites to share at Sunday lunch, or with 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, but it’s up to you if you prefer to add some.
Here are some more brownie or sweet bite recipes, including vegan versions.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Ricotta and Amaretti Brownies
- 10.5 oz light ricotta
- 2.8 oz amaretti
- 1 pinch whole sea salt
- 1 organic egg
- 3.5 oz type 2 flour
- 3.5 oz amaretti (crushed)
- 1 egg
- 1.8 oz butter
- 1 pinch whole sea salt
- 1/2 packet baking powder
Steps for Ricotta and Amaretti Brownies
Chop 6.3 oz of amaretti all together, then use 2.8 oz for the cream and 3.5 oz for the dough.
In a bowl, beat the egg with the ricotta, always stirring gently, add the 2.8 oz crushed amaretti and set aside.
Prepare the dough. Mix the flour and 3.5 oz 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 ricer to form the crumbs).
Oil and flour an 18×18 cm or loaf cake pan, pour half of the crumbled dough, add the amaretti and ricotta cream, and pour the other half of the crumbled dough on top.
Bake in a fan oven at 356°F for 40 minutes.
Let cool and cut into squares.
Tips and Variations
If you prefer not to cut into squares and leave the cake whole, the result won’t change.
Being a cake with fresh cheese, store it in the refrigerator and consume within a couple of days.
