Biscotti di Brigida (Bridget’s biscuits)

August 12, 2011 (Last Updated: January 11, 2019)

This is a variation on a popular Tuscan biscuit.

Print Recipe

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.

 

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August 12, 2011 (Last Updated: January 11, 2019) By
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