Soft Ricotta Cookies
1 medium egg
2/3 cup – 130g granulated sugar
1 cup – 250g ricotta
1/2 cup – 125g vanilla yogurt
1 2/3 cup – 240g all-purpose flour
1 tbsp – 16g baking powder
In a bowl, pour the egg and sugar and whip the ingredients using a fork.
Add the ricotta and yoghurt and continue to blend using an electric whisk. When the dough is smooth, add the sifted flour previously mixed with baking powder.
Continue blending for 4-5 minutes until the dough is homogeneous.
Shape the biscuits using a spoon or a pastry bag, and bake for 15 minutes at 356°F – 180°C, until the biscuits have taken on a slightly golden color.
Let cool and serve with a sprinkling of icing sugar.