Christmas Recipe: Italian Almond & Ricotta Cheese Cookies

Christmas Recipe: Italian Almond & Ricotta Cheese Cookies

 

almond-flavored-cookies

 

Paola is our favorite chef in Rome. And not only for us, but also for all the families who have learned how to make pizza and pasta in her beautiful kitchen in Trastevere.

This year, to put a taste of Rome in your Christmas celebrations, she has opened up her book of magic recipes and decided to share her almond and ricotta cheese cookie recipe. Served with candied fruits or icing sugar, these finger-licking sweet treats are perfect to share with friends and family for breakfast or tea time.

Ingredients :

  • 330 grams of all purpose or cake flower ( with no added yeast)almond-flavored-cookies-2
  • 100 grams of butter
  • 140 grams of ricotta sheep cheese
  • 130 grams of sugar
  • 1 egg
  • 2 coffee spoon of almonds essence
  • 1 tea spoon of  powdered yeast
  • 1 tea spoon of starch
  • For garnishing :  50 grams of almonds flat cut and 40 grams of sugar

 

Keep the butter out of the fridge to make it soft,  then whip it with the sugar . Work it for 5-6- minutes until the mix becomes swollen and frothy.  Then add the ricotta cheese and the almond’s essence and mix with the electric whisk. Add then the egg yolk but keep the albumen aside.

Now it’s time to get your hands deliciously dirty: slowly add the flower (previously sifted) and the powdered yeast to the mix. Work the mix with your hands, and create two compact rectangular blocks of equal size. They must be compact but still tender… If you prefer,  use a spatula to shape the rectangular block.

Now stretch these blocks in order to create two 1 cm thick loafs and lay them in an oven tray with cooking paper under.

Beat the starch with the albumen and then spread it on the top side of the loafs.

Then sprinkle them with powdered sugar and then with the flat cut almonds. For your convenience you can buy them already cut that will make your work much easier!

Put the loaves in a pre-heated oven at 180 degrees for 15-20 minutes. (temperature depend on how powerful the oven is). Take out of the oven and cut them in lozenges or the way you like , then put them in the oven again for other 10 minutes. The outside must be golden colored and the inside must be dry.

 

 

If you are in Rome with your family and want to learn how to make this recipe, contact us and we’ll be happy to arrange a private cooking class for you and your children in the intimacy and charm of Paola’s kitchen, in the heart of Trastevere.