Ricotta filling
- 500g (2 cups + 2 TBSPs) ricotta cheese
- 110g (1/2 cup) granulated sugar
- 1/2 - 1 tsp vanilla paste
- zest of 1 medium orange
Cookies
- 540g (4 cups) all-purpose flour (spooned and leveled)
- 1 tbsp baking powder
- 3 large eggs
- 155g (1/2 cup + 3 TBSPs) granulated sugar
- 120ml (1/2 cup) milk
- 115g (1/2 cup or 1 stick) unsalted butter, melted and cooled to warm, room T
- zest of 1 lemon
The rest
- granulated sugar for coating the cookies
- liquid food coloring in red or pink
- rum (optional)
- mint leaves or other leaf decorations (optional)
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All the credits of this recipe belong to sugarsalted.com, visit their website.
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