1 cup of unsalted butter at room temperature
1 cup of powdered sugar
250g ricotta cheese passed through a sieve
1 large egg
1 tablespoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour sifted
1/2 teaspoon baking soda
1/2 cup chopped almonds or toasted hazelnuts
1 cup of unsalted butter at room temperature
1 cup of powdered sugar
250g ricotta cheese passed through a sieve
1 large egg
1 tablespoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour sifted
1/2 teaspoon baking soda
1/2 cup chopped almonds or toasted hazelnuts
Preheat the oven to 180°C (moderate)
Grease a baking dish with butter and reserve
In a mixer, combine the butter and powdered sugar and beat until light
Add ricotta cheese, egg, vanilla extract, and salt to another bowl
Mix in the beaten butter well
Add sifted flour with baking soda
Take 1 tablespoon of the dough and shape it into a cookie, placing it on the prepared baking dish
Bake for 12 minutes or until the bottom starts to brown and the cookie feels dry when touched lightly with your finger
When done, remove from the oven and let cool on a wire rack
Yield: 54 cookies
77 calories per cookie
