Soft Ricotta Biscuits

These soft ricotta biscuits tastes good with tea. Easy to vary according to personal taste. Why not replace lemon with saffron, or cardamom. Also tastes delicious with raisins.

You need:

250 gr ricotta cheese - (keep at room temperature for 30 minutes before starting baking)
2,3 dl (1 cup) powdered sugar
40g unsalted butter - (keep at room temperature for 30 minutes before starting baking)
1 egg yolk
Zest of 1 lemon
1 teaspoon baking powder
3 1/2 dl (1 1/2 cup) all-purpose flour


For Topping:
Egg white
Sesame seeds, poppy seed


Instructions:

1. Cream the powdered sugar and butter with a spoon. Add the egg yolk and lemon zest (if you like it to taste more lemon add some lemon juice from 1/2 lemon).

2. Add the ricotta cheese. Slowly add the flour and baking powder. Do not kneed, just combine.

3. Cover the mix with plastic wrap and keep in the refrigerator for 30 minutes.

4. Roll 20 biscuits with your hands. Dip the top of the biscuit in egg white then in the sesame seeds or poppy seeds. Place parchment paper on an oven tray, allow enough space between the biscuits for them to rise.

5. Preheat oven to 350 F (180 C), bake 15-20 minutes or until golden brown.

Enjoy!