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Biscuits with ricotta and lemon

Biscuits with ricotta and lemon

Name: Biscuits with ricotta and lemon
Total time: 1 h
Ingredients: 320 g flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; pinch of salt; 115 g unsalted butter; 335 g sugar; 2 large eggs; 425 g ricotta cheese; 1 teaspoon BAM vanilla paste; 15 ml lemon zest; 35 ml fresh lemon juice; 180 g powdered sugar, sieved; 60 ml fresh lemon juice; almond flakes (optional)

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 14

Ricotta and lemon biscuits are like little bites of tangy and juicy lemon cake. The lemon glaze topping makes them fresh, light and hopelessly irresistible. Thanks to the ricotta cheese, these biscuits have a unique texture that melts in your mouth and dances between creamy, juicy, soft and airy.

You will enjoy the perfect mix of a little sharp, a little sweet and a little tart. Usually biscuits are made with lemon, but you can also enjoy biscuits with orange zest and juice instead.

When you buy BAM products, you can use the code RECEPT to get 10% off your entire purchase.

Using ricotta cheese and a handful of basic baking ingredients, the preparation of the biscuits is quite simple. I recommend baking a few more.

BAM tips to make ricotta and lemon biscuits a success:

Chill the dough in the fridge for at least an hour before baking. If you don''t, the dough will spread all over the baking tray;
the size of the biscuit is very important. Measure the dough with a tablespoon. One tablespoon is enough for one biscuit;
use a glaze that sets. We suggest a lemon glaze.

You can also serve ricotta biscuits alongside: brownie biscuits, raspberry biscuits or shortcrust biscuits with lemon and coconut.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for biscuits:

320 g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
115 g unsalted butter
335 g sugar
2 large eggs
425 g ricotta cheese
1 teaspoon BAM vanilla paste
15 ml lemon zest
35 ml fresh lemon juice

for the glaze:

180 g powdered sugar, sieved
60 ml fresh lemon juice
almond flakes (optional)

Instructions:

preparation procedure:

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Using a hand or stand mixer fitted with a paddle attachment or whisk attachment, beat the butter and sugar at high speed until creamy, about 2 minutes. With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, BAM vanilla paste, lemon zest and lemon juice. Beat on medium to high speed until the ingredients are combined. Add the dry ingredients. Beat on low speed until all ingredients are combined. The batter will be very creamy, sticky and thick. Cover the dough tightly with aluminium foil or plastic wrap and place in the refrigerator for one hour.

Preheat the oven to 180°C. Line a baking tray with baking paper. Remove the dough from the fridge. Form the biscuits with a spoon: one spoon = one biscuit. Place them on the baking tray 3 cm apart. Bake for 13-14 minutes. Remove from the oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before frosting.

Prepare the glaze. Whisk the icing sugar and lemon juice until smooth. If desired, add more icing sugar to thicken or more lemon juice to thin. Pour over the biscuits. Sprinkle with sliced almond leaves, if desired.

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