Biscotti alla ricotta di benedetta is a versatile and adaptable Italian treat that evokes childhood memories and has inspired variations around the world. The secret to making it a delight lies in the careful selection and handling of the ingredients.
I am excited to share with you my recipe for biscotti alla ricotta di benedetta. This Italian treat is a childhood favorite that brings back warm memories of family gatherings and cozy afternoons. With its global influence and family variations, this recipe is a true representation of the versatility and adaptability of Italian cuisine.
Growing up, biscotti alla ricotta di benedetta was a staple in my household. The combination of ricotta cheese and a crispy texture always made it a crowd-pleaser. This recipe is a reminder of the simple pleasures of childhood and the comfort of home-cooked meals.
Biscotti alla ricotta di benedetta has inspired many variations around the world, from the French madeleine to the American biscotti. Its origins can be traced back to the Tuscan countryside, where it was traditionally served with a glass of sweet wine. Today, this recipe has become a beloved dessert in many cultures, with each country adding its own unique twist.
In my family, we used to make a version of this recipe with almond flour instead of regular flour. This gave the biscotti a nutty flavor and a slightly softer texture. It was a favorite of my grandmother, who passed down the recipe to my mother and then to me. This variation holds a special place in my heart and always reminds me of my family’s love for cooking.
Although this recipe may seem simple, the real secret to making it a delight lies in the careful selection and handling of the ingredients. The ricotta cheese must be drained properly, and the dough must be kneaded until it is smooth and elastic. With attention to detail and a little patience, anyone can make these delicious biscotti.
INGREDIENTI
- 250g ricotta cheese
- 2 eggs
- 150g sugar
- 1 tsp vanilla extract
- 350g flour
- 1 tsp baking powder
- 1/4 tsp salt
- 50g unsalted butter, melted
- 1/4 cup chopped almonds
PROCEDIMENTO
- Preheat the oven to 180°C.
- In a large bowl, mix together the ricotta cheese, eggs, sugar, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until a dough forms.
- Add the melted butter and chopped almonds and mix until well combined.
- Divide the dough in half and shape each half into a log about 30cm long and 5cm wide.
- Place the logs on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
- Remove from the oven and let cool for 10 minutes.
- Using a serrated knife, cut the logs into 1cm slices and place them back on the baking sheet.
- Bake for an additional 10-15 minutes, or until the biscotti are crisp and golden brown.
- Let cool completely before serving.
SERVIRE CON
Biscotti alla ricotta di benedetta is perfect with a cup of coffee or tea. It also makes a great dessert to serve at dinner parties or family gatherings. For a special touch, try dipping the biscotti in melted chocolate or serving them with a dollop of whipped cream.
CONSIGLI
To make sure the biscotti are crispy, be sure to let them cool completely before serving. You can store them in an airtight container for up to a week.
I hope you enjoy making and eating these biscotti alla ricotta di benedetta as much as I do. With its simple ingredients and delicious flavor, it’s a recipe that’s sure to become a family favorite.
