3 cups of all-purpose flour, sifted
1 teaspoon of active dry yeast
1/4 teaspoon of ground nutmeg
1 cup of unsalted butter
1 cup of granulated sugar
1 egg
1 teaspoon of grated lime zest
1 teaspoon of vanilla extract
1 cup of ricotta cheese
1 cup of your preferred gelato flavor
3 cups of all-purpose flour, sifted
1 teaspoon of active dry yeast
1/4 teaspoon of ground nutmeg
1 cup of unsalted butter
1 cup of granulated sugar
1 egg
1 teaspoon of grated lime zest
1 teaspoon of vanilla extract
1 cup of ricotta cheese
1 cup of your preferred gelato flavor
Sift together the flour, yeast, and nutmeg
Beat the butter in a bowl until creamy
Gradually add the sugar and beat well
Add the egg, lime zest, vanilla extract, and ricotta cheese
Beat until smooth and well combined
Combine with the flour and mix well
Wrap the dough in plastic wrap or wax paper and refrigerate for several hours or overnight
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Use a cookie cutter to cut out rounds, about 6.5 cm in diameter
Place half of the rounds on an ungreased baking sheet
Place 1 tablespoon of gelato in the center of each round
On the remaining rounds, cut out a smaller circle and use it to top the filled rounds
Gently press the edges of the cookies together with a fork
Bake in a moderate oven (170°C) for 12-15 minutes or until golden brown.
