This is a variation on a popular Tuscan biscuit.
Biscotti di Brigida (Bridget's biscuits)
- 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
Preheat the oven to 180°C.
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.
Sift the cinnamon and icing sugar into a bowl.
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.
Place the biscuits on greased baking sheets about 3cm apart and bake until golden brown and cooked through, about 30 minutes.