Biscotti Ricotta e Fragole | Allacciateilgrembiule
Biscotti Ricotta e Fragole
15 mins prepServes 12
Delicious cookies made with ricotta and strawberries, without butter or oil. The dough combines ricotta, flour, sugar, an egg, and baking powder, mixed until homogeneous, then added with diced strawberries.
1: In a bowl, mix ricotta with sugar, flour, whole egg, and half a packet of baking powder until you obtain a homogeneous and firm dough.
2: Wash the strawberries, remove the stems, and cut them into small cubes.
3: Add the diced strawberries to the cookie dough and stir gently to ensure even distribution without breaking them too much.
4: Take a baking tray lined with parchment paper and place small mounds of dough with strawberries spaced apart.
5: Bake the ricotta and strawberry cookies in a preheated convection oven at 180° for about 20 minutes.
6: Remove the cookies from the oven and let them cool completely before serving.
