Ricotta cookies with limoncello glaze
6 servings
30 minutes
Ricotta cookies with limoncello glaze are a delicate and fragrant treat from Italian cuisine. Their roots trace back to the traditions of Tuscan and Sicilian pastry chefs who love to use ricotta for an airy texture in baked goods. Limoncello, a sunny liqueur from southern Italy, adds a subtle citrus aroma and exquisite sweetness to these cookies. The flavor is soft, velvety, with refreshing lemon notes harmonizing with the creamy dough base. These cookies pair perfectly with a cup of espresso or a glass of sweet wine, making them a wonderful conclusion to a meal or simply a delightful moment of enjoyment. They are easy to prepare and delight with their combination of simplicity and sophistication.
1
Preheat the oven to 180 degrees.
2
In a bowl, mix flour and baking powder.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 2 teaspoons
3
In a large bowl, beat the butter with sugar. Add the egg and continue beating until the mixture becomes fluffy.
- Butter: 115 g
- Sugar: 1 glass
- Chicken egg: 1 piece
4
Add ricotta, vanilla extract, lemon extract, 1 tablespoon of limoncello, and lemon zest. Whip again at medium speed until the ingredients are fully combined.
- Ricotta cheese: 1 glass
- Vanilla extract: 0.5 teaspoon
- Lemon extract: 0.5 teaspoon
- Limoncello: 3 tablespoons
- Lemon zest: 2 tablespoons
5
Add sifted flour with baking powder to the mixture and beat everything together again until a dough forms.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 2 teaspoons
6
Spoon the dough in the shape of cookies onto a baking sheet lined with parchment.
7
Place in the oven and bake for 12-13 minutes until the cookies turn golden-brown at the edges.
8
Remove from the oven and let cool for 2 minutes on the baking sheet, then transfer to a plate to cover with glaze.
9
For the glaze, whisk powdered sugar with 1 tablespoon of limoncello in a small bowl. Slowly add another tablespoon of liqueur and whisk until it reaches a glaze consistency.
- Icing sugar: 0.8 glass
- Limoncello: 3 tablespoons
- Limoncello: 3 tablespoons
10
Apply glaze on the cookies and decorate with lemon zest (optional).
- Lemon zest: 2 tablespoons
11
Let the glaze set and it can be served.
