Ricotta and Lemon Cookies
(Biscotti al Limone e Ricotta)
Ingredients:
2 and 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup granulated sugar
Zest of 1 large lemon
Zest of 1 large orange
1 stick (114 grams) unsalted butter, softened
1 and 1/2 tsp pure vanilla extract
3/4 cup whole-milk ricotta, put through a sieve, at room temperature
1/4 cup sour cream, at room temperature
1 large egg, at room temperature
2 large egg yolks, at room temperature
1/3 cup finely chopped candied lemon and orange peel
Directions:
Center an oven rack and preheat the oven to 350°F.
Line a large cookie sheet with parchment paper or silicone mat.
Put the lined baking sheet into another sheet to protect the bottoms of the cookies from over baking.
In a bowl, whisk together the all-purpose flour, salt, and baking soda to combine.
Set aside.
In a small bowl, combine the sugar and citrus zest.
Rub with your fingertips to release the orange-lemon oil.
Set aside for a moment.
In a large bowl, using an electric mixer, beat the butter until fluffy.
Gradually beat in the sugar and continue mixing until light and well combined.
Beat in the vanilla extract.
Beat in the ricotta and sour cream, mix well.
Add the egg, then the egg yolks, one at a time, beating well after each addition.
Add the dry ingredients and mix on low speed just until the dough forms; finish mixing with a wooden spoon.
Stir in the candied peel.
Using a tablespoon, drop small mounds (a scant tablespoon each) onto the prepared baking sheet spacing them 2 inches apart.
Bake the cookies, in batches, until they are very pale golden, for about 18 minutes.
Cool the cookies on the sheet on a cooling rack for 10 minutes, then transfer them to the rack to cool completely. Makes about 60 cookies.