Lemon Ricotta Cookies (Biscotti alla Ricotta Morbidi)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
10 mins
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Total Time
35 mins
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Servings
28 cookies
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Calories
150 kcal
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Course
Bread, Baked Goods
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Cuisine
Italian
Lemon Ricotta Cookies (Biscotti alla Ricotta Morbidi)
Description
Lemon Ricotta Cookies (Biscotti alla Ricotta Morbidi) combine butter and sugar creamed together, then eggs and ricotta cheese for a rich, moist base. Freshly grated lemon rind and juice add a bright citrus flavor, complemented optionally by lemon oil for intensified aroma. The dough is formed by folding in dry ingredients including flour, baking powder, and salt, then drop-scooped onto a baking tray and baked until edges lightly brown.
The resulting cookies are soft and tender due to the ricotta cheese, with lemon offering a fresh balance. After cooling, a lemon glaze combining powdered sugar, fresh lemon rind, and juice is applied, giving a sweet and tangy finish that enhances the overall flavor.
The recipe suggests optional use of lemon oil for stronger flavor and emphasizes using Meyer lemons if possible for their sweet citrus profile. The cookies are suitable for casual enjoyment with tea or as a light dessert.
Ingredients
- ½ cup butter
- 1 cup sugar
- 2 egg
- 1 ½ cups ricotta cheese
- lemon rind grated, preferaby organic Meyer lemon
- 3 Tbsp lemon juice fresh
- 3 drops lemon oil (optional - see notes)
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Icing (use Meyer lemon if possible)
- 1 ½ cups powdered sugar
- lemon rind from one organic lemon
- 2 Tbsp lemon juice + 1 tbsp water
Instructions
- Preheat oven to 350°F (175°C)
- Place the flour, baking powder and salt in a bowl and set aside.
- Cream the butter and sugar in a stand mixer until light and creamy (2 or 3 minutes), then add the eggs, one at a time, mixing well in between additions.
- Next, add the ricotta, lemon rind and 3 Tbsp of the lemon juice (and the lemon oil, if using).
- Mix well, then stir in the dry ingredients until an even dough is formed. Drop tablespoonfuls onto a parchment or silicone sheet lined baking tray.
- Bake for 15 to 18 minutes, or just until the edges are beginning to brown. Remove from oven and allow to cool on tray for about 5 minutes before placing on a cooling rack.
- Repeat with remaining dough, until all the cookies are baked. Allow to cool completely before icing.
To make the icing:
- Combine the 1 1/2 cups powdered (confectioner’s) sugar, grated rind of one Meyer lemon and 3 tablespoonfuls of Meyer lemon juice and stir until a smooth icing forms.
- Dip each cookie into the icing then place back on cooling rack until icing is set.
- Once completely dry, store the cookies in an airtight container.
Notes
- Consider adding a few drops of natural lemon oil to intensify the lemon flavor without overpowering the cookie.
- Use Meyer lemons for a sweeter, milder citrus flavor in both the dough and glaze.
- Allow cookies to cool completely before dipping in glaze to prevent it from melting off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 150kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 99mg | 4% |
| Potassium | 34mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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