This is a variation on a popular Tuscan biscuit.
Biscotti di Brigida (Bridget's biscuits)
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.
