Very simple recipe with a delicious outcome. Equal parts of butter, ricotta, and wholemeal. Easy to remember and so versatile! You can fill them with jam to make a dessert, or with bacon and cheese, or whatever you prefer to create a sweet or savory snack! Yummy!! And here is the recipe. Enjoy!
Ricotta Cookies Sweet or Savory – Your Choice – Quick and Easy
- 250g butter
- 250g smooth ricotta
- 250g wholemeal plain flour
- a dash of salt
- one egg (for brushing the cookies before baking)
- jam for the filling (or something else to your liking)
- Quickly combine butter (cut into small cubes), ricotta, wholemeal, and salt into a smooth dough. Leave in a fridge for about half an hour.
- Preheat the oven to 200°C (top and bottom heat is best)
- Roll out the dough thinly (2-3mm) on a floured work surface and cut into about 50mm small squares. For the savory version, the squares can be a bit larger. I usually cut the dough into three parts and work on one part while the rest of the dough is waiting in the fridge.
- Place a little amount of jam (or other filling of your choice) in the middle of each square (not too much, otherwise it will ooze out at the corners), then fold it together to form a triangle and press the edges gently together.
- Brush each cookie with some beaten egg and add some sliced almonds (or caraway or other spices for the savory version)
- Place the cookies on a tray lined with baking paper and bake at 200°C for about 10 minutes until lightly golden. I always bake one tray at a time using the baking time to prepare the next tray.
- Dust with icing sugar (not the savory ones!) while still hot.
Let me know in the comments below how did you go. I would love to hear from you!