Mandarin and ricotta cookies
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 36 cookies
Complexity: easily
Quantity: 36 cookies
The dough for these cookies is made with ricotta and olive oil, which makes them soft and just the right amount of moist. Mandarin zest adds a delicate citrusy note, perfectly complemented by vanilla and almond extracts. The finished cookies are garnished with icing and sprinkled with mandarin zest and white nonpareils.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 3/4 cups premium flour
- 3/4 tsp baking powder
- 1/4 teaspoon salt
- 1.5 cups granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta
- 1/3 cup mild olive oil
- 1.5 tsp finely grated tangerine (or orange) zest
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 and 2/3 cups powdered sugar
- Nonpareil, for decoration
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Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the granulated sugar and eggs with a mixer on high speed until pale and fluffy, about 5 minutes.
- Add the ricotta, olive oil, 1 teaspoon of mandarin zest, and vanilla and almond extracts; beat until smooth. Reduce mixer speed to low; stir in the flour mixture and knead until smooth. The dough will be runny, like thick sponge cake batter.
- Drop 1 tablespoon of dough onto the prepared baking sheets, spacing them about 4 cm (1.5 in) apart. Bake, rotating the baking sheets and rotating them halfway through, until the cookies spring back when gently pressed, about 12 minutes. Let cool completely on the baking sheets.
- Prepare the glaze:
Mix the powdered sugar with the remaining 0.5 teaspoon of mandarin zest and 2 tablespoons of hot water until smooth; add another 1 tablespoon of hot water if the glaze is too thick. Spoon about 0.5 teaspoon of glaze onto each cookie and spread with the back of a spoon. Sprinkle with nonpareils. Let set for 30 minutes.
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