Soft biscuits with ricotta e limons

The Soft biscuits with ricotta e limons are ideal for breakfast, they are soaked perfectly in warm milk and are stored for about a month.

They are preserved for about a month without losing its freshness, remaining soft and delicious thanks to the Yeast for Biscuits Ammonia for Sweets Paneangeli.

*season*	All the seasons
*Ingredients*	8
*Ease of the*	Easy to do so
*Ready in*	25 minutes

You advise you to keep them away from heat sources and in a box or a cookie door, hermetically closed, so that they are kept as freshly baked.

An easy recipe, which I made using rice flour and Panaeaangeli Potato Facola, a guarantee of a delicate and unique flavor. Let’s see together how to prepare soft ricotta cookies!

How to prepare a delicious Soft biscuits with ricotta e limons

Soft biscuits with ricotta e limone

Biscotti morbidi con ricotta e limone

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Prep Time 15

Cook Time 10

Total Time 25

Ingredients Method

Ingredients

1 eggs
160 g sugar + q.b. for the surface
300 g ricotta cottage cheese without lactose for those who are intolerant
50 g Rice oil o oil of seeds
380 g rice flour
100 g Potato starch Feculash of Potatoes PANEANGELI
1 small bag Instant yeast for biscuits Yeast for Ammonia Biscuits for Sweets PANEANGELI
1 limons

Method

In a bowl, break the egg and add the sugar, ricotta, rice oil and a lemon zest. Mix all the ingredients with the help of a spoon.
Now the flour, the Pasate Paneangeli Fecle and the Sachet of Yeast for Biscuits Ammonia for Dolci Paneangeli are now added.
Mix all the ingredients with a spoon, then transfer to a pastry board and knead the dough with your hands until you get a soft dough.
Roll out the dough with a rolling pin, between two sheets of parchment paper. With a rhombus cutter shaped, about 10 cm, give the shape to the ricotta biscuits.Distribute them in a baking sheet covered with parchment paper, well spaced between them, and add the granulated sugar on the surface
Cook them in a static oven, preheated at 180 degrees, for about 10 minutes. Once ready, let them cool completely and remove them from the pan. They are stored for about a month in a hermetically sealed tin box.