Ricotta and dried cranberry biscuits
Published on 30 April 2016
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS FOR 28 BISCUITS
300 g flour
250 g ricotta
150 g sugar
50 g starch
2 eggs
150 g butter
10 g baking powder
Half a vanilla pod
70 g dried cranberries
1 orange, zest
2/3 tablespoons mandarin liqueur (optional)
Icing sugar
I put flour and starch in mixer or bowl.
I add sugar.
Baking powder.
Ricotta.
Eggs and vanilla seeds.
I grate orange zest.
I work briefly and add softened butter.
Once combined, I add cranberries soaked in mandarin liqueur.
I mix gently, remove, wrap in parchment and refrigerate about 1 hour.
I form balls from rested dough.
I coat in icing sugar.
I space on a baking tray.
I bake at 160°C for 15 minutes.
300 g flour
250 g ricotta
150 g sugar
50 g starch
2 eggs
150 g butter
10 g baking powder
Half a vanilla pod
70 g dried cranberries
1 orange, zest
2/3 tablespoons mandarin liqueur (optional)
Icing sugar
I put flour and starch in mixer or bowl.
I add sugar.
Baking powder.
Ricotta.
Eggs and vanilla seeds.
I grate orange zest.
I work briefly and add softened butter.
Once combined, I add cranberries soaked in mandarin liqueur.
I mix gently, remove, wrap in parchment and refrigerate about 1 hour.
I form balls from rested dough.
I coat in icing sugar.
I space on a baking tray.
I bake at 160°C for 15 minutes.
Original source: https://incucinaconlilly.com/2016/04/30/biscotti-di-ricotta-e-mirtilli-rossi-disidratati/
Reserved advertising space · no adverts are active