Today we go classic, sometimes a protein-rich dessert 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 well sweetened, but it’s up to you if you prefer to add it.
Here below are some other 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
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
Ricotta and Amaretti Brownies Steps
In a bowl, beat the egg with the ricotta, stirring gently, add the crushed amaretti and set aside.
Prepare the shortcrust. Mix flour and finely crushed amaretti, add the baking powder, and the egg, mixing well. Then add the melted butter and crumble everything with your hands until you have coarse crumbs (alternatively, put everything in a potato masher to form the crumbs).
Oil and flour an 8-inch square pan or loaf pan, pour in half of the crumbled shortcrust, add the amaretti and ricotta cream, and top with the other half of the crumbled shortcrust.
Bake in a ventilated oven at 350°F for 40 minutes.
Let cool and cut into squares.
Tips and Variations
If you prefer, instead of dividing into squares, leave the cake whole, the result does not change.
Since it is a cake with fresh cheese, store it in the refrigerator and consume within a couple of days.
