Sweet Ricotta with Lemon and Cookie

Ricotta Dolce Al Limone Con Biscottini

Ricotta Dolce

Ricotta Dolce with Biscotti

For Cookies
2 T. Sugar
1 Lg. egg white, room temperature
3 T. King Author's Flour, unbleached
Pinch of sea salt


Heat oven to 350 degrees.
Mix butter and sugar until combined and add the egg white. Whisk for one minute or until blended. Add in the flour and salt. Put the batter into a small plastic bag. Now, with the tip cut off, with at least a 1/3 opening, pipe the batter onto a parchment paper lined cookie sheet and make the cookie strips about three inches long. Keep the strips of batter at least two inches apart. The first batch I made did not get large( fat) enough, so be generous with the amount you are piping out. Bake until the edges are light brown, about 12 minutes. That's all there is to the cookies!


The Ricotta
One lemon
3 T. sugar
4 T. water
1 1/2 cup of ricotta cheese
plastic bag or pastry bag with 1/3 tip


Cut very thin strips of lemon zest from one lemon and boil these strips in water for one minute. Remove from stove  and drain the water. Now, return the pan to the burner and add the strips plus 3 T. of sugar and 4 T. of water to  the lemon peels in the pan.  Cook until all the sugar is dissolved and the liquid  is now like syrup.This takes about 5 minutes. The liquid should be translucent. Reserving this syrup, strain out the lemon peels and let the liquid cool down. Chop 1/2 t. of peel and add 2 T. of the cooled syrup  to the cheese. Stir well. Spoon into small dessert dishes. Place the rest of the peel on top of cheese mixture. Drizzle with extra syrup. Chill, now add the cookie into the mixture before serving. Make 6 small servings. Recipe adapted from La Cucina Italiana Magazine.