Italian > Baked Goods > Cookies

Ricotta Canestrelli Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup ricotta cheese
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- Powdered sugar, for dusting

Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Piping bag or cookie press (optional)

Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add in the ricotta cheese, egg yolks, and vanilla extract. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
6. If using a piping bag or cookie press, fill it with the dough and pipe out small canestrelli shapes onto the prepared baking sheets. Otherwise, roll the dough into small balls and flatten slightly.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Let the canestrelli cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Once cooled, dust the canestrelli with powdered sugar before serving.


Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes about 24 canestrelli

Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 4g
Cholesterol: 35mg
Sodium: 40mg
Total carbohydrates: 15g
Dietary fiber: 0g
Total sugars: 6g
Protein: 2g

Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- If you don't have ricotta cheese, you can substitute with cream cheese or mascarpone cheese.

Variations:
- Add lemon zest or almond extract for a different flavor.
- Dip the canestrelli in melted chocolate for a decadent treat.
- Add chopped nuts or dried fruit to the dough for added texture.

Tips and tricks:
- Make sure the butter and ricotta cheese are at room temperature before mixing.
- Don't overmix the dough or the canestrelli will become tough.
- If the dough is too sticky, refrigerate it for 10-15 minutes before shaping.

Storage instructions:
Store the canestrelli in an airtight container at room temperature for up to 5 days.

Reheating instructions:
If the canestrelli have become stale, you can refresh them by placing them in a 350°F (180°C) oven for a few minutes.

Presentation ideas:
Arrange the canestrelli on a platter and dust with powdered sugar. Serve with coffee or tea.

Garnishes:
You can garnish the canestrelli with fresh berries or a sprig of mint.

Pairings:
These cookies pair well with a cup of coffee or tea.

Suggested side dishes:
These cookies are a dessert on their own and don't require any side dishes.

Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water at a time until it comes together.
- If the canestrelli are spreading too much during baking, refrigerate the dough for 10-15 minutes before baking.

Food safety advice:
Make sure to store the canestrelli in an airtight container to prevent them from becoming stale or absorbing any odors from other foods.

Food history:
Canestrelli are traditional Italian cookies that originated in the Liguria region. They are typically made with flour, sugar, butter, and eggs, and are shaped like flowers or stars.

Flavor profiles:
These cookies are buttery and slightly sweet, with a hint of vanilla.

Serving suggestions:
Serve these cookies as a dessert or snack with coffee or tea.

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Region: Italian

Taste: Creamy, Nutty, Sweet, Savory