1 cup of butter
240 g of ricotta cheese
1/4 teaspoon of salt
2 cups of wheat flour
2 1/2 teaspoons of instant coffee powder
1/2 teaspoon of ground ginger
1/4 cup of chopped almonds
1/2 cup of hazelnuts, chopped
1 cup of butter
240 g of ricotta cheese
1/4 teaspoon of salt
2 cups of wheat flour
2 1/2 teaspoons of instant coffee powder
1/2 teaspoon of ground ginger
1/4 cup of chopped almonds
1/2 cup of hazelnuts, chopped
Beat the butter, ricotta cheese, and salt together
Add the wheat flour and mix well
Refrigerate for 2 hours
Roll out the dough on a floured surface
Cut into circles approximately 5 cm in diameter with a glass or cookie cutter
Mix the coffee, ground ginger, almonds, and hazelnuts together
Place some of this mixture on one side of each pastry circle
Fold the pastry in half and press the edges closed
Place the pastries in an ungreased baking dish, leaving about 2 cm of space between each one
Bake at moderate temperature (170°C) for 12-15 minutes
Await 4 1/2 days before serving.
