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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 minutes
Cook Time 10 minutes
Total Time 25 minutes
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
 

  1. 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.
  2. Now the flour, the Pasate Paneangeli Fecle and the Sachet of Yeast for Biscuits Ammonia for Dolci Paneangeli are now added.
  3. 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.
  4. 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
  5. 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.