RICOTTA AND NUTELLA BIG COOKIE, perfect for breakfast or a snack, quick to make, soft and delicious, simple recipe with shortcrust pastry.
If you are looking for a delicious treat for breakfast or a snack, you must try the ricotta and nutella big cookie, a sort of rectangular tart that is very simple, soft and melts in your mouth, loved by adults and kids, perfect for dipping in milk.
The recipe for the ricotta and nutella big cookie is very simple, prepare the shortcrust pastry then fill it with a double layer of filling, ricotta and nutella, bake it in the oven or air fryer and once baked, just dust it with powdered sugar and cut it into slices.
Join me in the kitchen today, we are making ricotta and nutella big cookie.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 1 egg
- 5 tbsp sugar
- 1 pinch salt
- 7 oz Nutella®
- 5 oz ricotta cheese
- 1 egg (for the filling)
Steps
Pour the flour, sugar, butter, egg, and salt into a bowl, work well then make a rectangle and place it on a sheet of parchment paper.
Work the ricotta with the egg.
Make a layer of Nutella on the shortcrust pastry, add the ricotta only on half of the pastry and fold over the other half of the pastry onto the filling.
Seal the edges, mark 6-8 rectangles without separating them, dust with granulated sugar and bake.
Bake at 355°F for about 20 minutes.
Remove and separate the rectangles.
Bon appétit
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RICOTTA AND NUTELLA BIG COOKIE
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FAQ (Frequently Asked Questions) RICOTTA AND NUTELLA BIG COOKIE
Can I prepare the ricotta and nutella big cookie in advance?
Of course yes! I prepare it the night before and it’s delicious.
Can I make the shortcrust pastry with oil?
Certainly! If you don’t like butter, you can replace it with oil, consider about 1/3 cup for every 1 cup of flour.
What is the big cookie?
It’s a rectangular tart, filled.
