How to bake Mammanonna's Diamond Shaped Ricotta Cookies

Desserts & Treats#italian #traditionalrecipe #italianrecipes #christmasbaking

How to bake Mammanonna's Diamond Shaped Ricotta Cookies

Ingredients for the dough (as seen in the Scartellate video)

5 cups of sifted all purpose flour

1 cup all purpose flour reserved for flouring the kneading board

8 large whole eggs

1/4 tsp salt

1 tsp baking powder

3/4 cup sugar

1/2 cup of a neutral oil (vegetable, canola, avocado etc) not olive oil!

Directions for the Dough

1. Make a well (hole in the middle of the mountain of sifted flour) on a kneading board

2. Sprinkle the salt and baking powder evenly around the trim of the well

3. Add the sugar and oil to the eggs and beat until well combined and pour a bit of that mixture inside the well and with your hands begin to pull from the inside of the well some of the flour to mix in with the egg mixture... once it has bound together you will repeat this process of adding the egg mixture and incorporating the flour until all is added and you are left with a dough that you will knead for 10-12 mins until you reach a pasta dough consistency ( it will be soft with a bounce back)

4. Separate dough in two pieces and lightly oil them and add to a dish and place plastic wrap over it rest lock out air- 1 hr resting time under a tea towel in a warm spot

5. Once resting time is over, roll out the dough to the thinness of 1/8 inch and using a roller cutter cut into square pieces-

filling ingredients

1 tub of 400 gram of ricotta (must be full fat)

the yolk of 1 egg

3/4 cup of sugar

Directions Filling

1. strain your ricotta overnight to drain out all the extra liquid. You need this as dry as possible for the filling.

2. Add your sugar and egg yolk and whisk until well combined.

3. Then spoon fill some into each dough piece

to create the diamond shape you must spoon the mixture corner to corner and then fold over both sides (think of a flattened cannolli)

to secure them from not opening during baking process- use a tooth pick to hold both sides( not to worry- the puncture holes will be covered with the icing sugar at decoration time)

4. Place on a cookie sheet

bake at 350 for about 30-35 mins

let fully cool and dress them only once company arrives with some icing sugar (icing powder with some milk, until you reach a thick consistency) then garnish with candied maraschino cherries and colourful sprinkles. Just the way my grandmother would do them)

These can keep in a ziplock un the freezer for up to 3 months(reminder- dress them only once ready to serve - as not to get them all sticky in the ziplock bag)

Thanks for. He long out this recipe, as always continue to love what UEAT

Nancy & Franca

Happy Holidays 🎄