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Ricotta Biscuits
These are delicious sweet biscuits that have the Italian flavours of almond and ricotta cheese. So good!
Ingredients
Serves: 96
- 250g butter
- 1 3/4 cups (350g) white sugar
- 2 eggs
- 425g ricotta cheese
- 2 tablespoons vanilla essence
- 4 cups (500g) flour
- 1 teaspoon baking powder
- 1 teaspoon bicarb soda
- 5 tablespoons milk
- 1 1/2 cups (180g) icing sugar
- 1 teaspoon almond essence
- 1/4 cup sprinkles
Directions
Preparation:25min ›
Cook:10min ›
Ready in:35min
- Preheat oven to 180 degrees C.
- In a medium bowl, cream together butter, sugar, eggs, ricotta cheese and vanilla essence. Combine the flour, baking powder and bicarb soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased baking tray.
- Bake 8 to 10 minutes in the preheated oven, until lightly browned.
- In a medium bowl, beat milk, icing sugar and almond essence until smooth. Spoon over warm biscuits, and sprinkle with sprinkles.
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Reviews and Ratings
Global Ratings:
(115)
Reviews in English (98)
I love ricotta and almond so I used all almond extract. I also refrigerated the dough for 2 hours to make it eaiser to handle. I also froze half my batch and put the frosting on after i took them out. - 08 Dec 2005 (Review from Allrecipes USA and Canada)
These were very yummy cookies! Nice texture and balance of sweet. Good recipe cept... I needed another 1/2 cup of flour for my dough to come together. And it took about 20 minutes for my oven to get the cookies lightly browned. *Tip: as the dough is very sticky to work with so using a mini-ice cream scoop to form the balls makes life easier. Also, make double the amount of glaze- you will need it. I had about 100 cookies and had to whip up another batch of glaze halfway through. - 21 Aug 2007 (Review from Allrecipes USA and Canada)
I made these cookies for Easter this year and I thought they were really yummy. Very subtle flavor but good texture. Liked the glaze a lot too. I hope you like the picture I took of them! - 12 Apr 2007 (Review from Allrecipes USA and Canada)