Ricotta Biscuits

    35 minutes

    These are delicious sweet biscuits that have the Italian flavours of almond and ricotta cheese. So good!

    105 people made this

    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

    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C.
    2. 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.
    3. Bake 8 to 10 minutes in the preheated oven, until lightly browned.
    4. 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 in English (103)


    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)