2 3/4 cups all-purpose flour
1/2 teaspoon active dry yeast
1 cup unsalted butter or margarine at room temperature
100g ricotta cheese
1 cup grated coconut
1 egg
1/2 cup chopped pecans or almonds
1 tablespoon lemon zest
1 jar strawberry gelato or your preferred flavor
a little bit of powdered sugar
2 3/4 cups all-purpose flour
1/2 teaspoon active dry yeast
1 cup unsalted butter or margarine at room temperature
100g ricotta cheese
1 cup grated coconut
1 egg
1/2 cup chopped pecans or almonds
1 tablespoon lemon zest
1 jar strawberry gelato or your preferred flavor
a little bit of powdered sugar
Sift together the flour and yeast
Beat the butter with ricotta, coconut, and egg
Add in the dry ingredients and mix well
Add in the chopped nuts and lemon zest
Place the dough in a bowl (it will be soft) and refrigerate for several hours or overnight
Cut the dough in half
Leave one half in the refrigerator
Roll out the other half thinly, on a floured surface, using a rolling pin covered with flour
Cut into 1 cm diameter rounds
Place in a baking dish without greasing
Remove the remaining dough from the refrigerator, cut to the same number of rounds, and place in a separate baking dish
Use a small cookie cutter or a knife to make a hole in the center of each round from the second baking dish
You can use this leftover dough to make more cookies
Bake in a moderate oven for 8 minutes, or until the edges of the cookies are lightly golden
Remove from the oven and let cool for 1 minute
Remove the cookies with a spatula and let cool completely
Heat the gelato and spread a thin layer over the cookies without holes
Cover with the cookies with holes
Sprinkle with confectioner's sugar and add additional gelato to the hole in each cookie
Let cool, then store between wax paper, in an airtight container.
