Braided Cookies with Ricotta have no butter, no oil and no eggs… and yet, they’re delicious!
The recipe by well-know chef Luca Montersino deeply impressed me, thanks to the easy preparation, the few ingredients, and the great result.
Before tasting them, I didn’t know if they would be biscuits, or brioches, or what else. Well they’re definitely special, as they have a cruncy external crust, and a soft inside. Ideal both to be dipped in milk, in the morning, ore served with tea or coffe, in the afternoon.
Guys, yesterday’s was a really pleasant experience, the trip with Elisa, I was positively impressed by the kids from my mom’s school. There was a schoolbus full with 3-to-5-years old children, two abreast, like tiny little soldiers, sat on their tiny chairs, with their chubby faces full of joy, unwrapping their snacks and eating without smearing anything. No crying, no weeping… And me, imaginating chaos! sign that a good job bears fruit! 🙂 Elisa had no trouble at all settling in with the older kids, she stayed with them for all the activities, and finally sat on my lap, quietly, to look at her beloved animals… apart from when she jumped down to go and stroke them 😛
Well, I’m glad I surrendered and took her to the circus: she had the time of her life, and I’m so happy about that… Now I’ll wait for spring, in ordet to take her again to the educational farm!
I wish you a good day and leave you to the recipe which, by the way, is children-friendly, as I made these braided cookies with Elisa and she was very good and helped me 😛
Preparation Time: 15 min.
Baking Time: 25 min.
Total Time: 40 min.
Put all the ingredients in a bowl.
Knead till getting a smooth dough.
Now divide dough into about 8 pieces, shape each one in a string, bend them in a U and twist, to make to create the braids.
Place cookies on an oven pan covered with baking paper.
Brush them with some milk, and spread some sugar over them.
Bake at 160°C for about 20-25 minutes.
Serve tepid or cold.
Nessuna ricetta simile a Braided Cookies with Ricotta.All Recipes, recipe by Flavia Imperatore
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