• This is a variation on a popular Tuscan biscuit.

    Biscotti di Brigida (Bridget's biscuits)

    Serves: 40
    Cooking Time: 1 hour

    Ingredients

    • 900g cake flour
    • 5ml (1 tsp) bicarbonate of soda
    • 15ml (1 tbsp) baking powder
    • zest of 1 lemon
    • 450g sugar
    • 4 large eggs, lightly beaten
    • 500g ricotta
    • 230g (1 cup) butter, softened
    • 10ml (2 tsp) ground cinnamon
    • 250g icing sugar

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Sift the flour, bicarbonate of soda and baking powder into a bowl, then mix in the zest, sugar, eggs, ricotta and butter. Mix by hand or in an electric mixer until you have a manageable dough.

    3

    Sift the cinnamon and icing sugar into a bowl.

    4

    Roll the dough up into balls about the size of a golf ball. Don’t make the surface too smooth or the icing sugar won’t stick to the dough. Gently roll each ball in the icing sugar mixture to coat well.

    5

    Place the biscuits on greased baking sheets about 3cm apart and bake until golden brown and cooked through, about 30 minutes.