Soft biscuits stuffed with jam and light and crumbly shortcrust pastry, with ricotta and without eggs!
Obviously you can fill them as you wish, even with hazelnut cream for the delight of the little ones.
I chose an apricot jam and a homemade fig jam … to try!
This shortcrust pastry is also excellent for pies or simple biscuits.
Ingredients for the ricotta shortcrust pastry:
- 250g of flour
- 250g of ricotta
- 100g of butter
- 80g of sugar
- 1 teaspoon of baking powder
- jam to taste
- nuts cream
- In a planetary mixer, mix the flour with the cold butter cut into chunks, until a sandy mixture is obtained.
- At this point add the sugar and yeast and then the ricotta. Continue to knead until a homogeneous dough is obtained.
- Knead again by hand for a few seconds on a work surface and wrap in cling film.
Put in the fridge to rest for about half an hour.
- After the time has elapsed, resume the dough and roll it out quite thinly on a floured surface, a couple of millimeters at the most.
- With a round cookie cutter, cut the dough into many circles (about 35-40 should come out).
- On each one, place a scant teaspoon of jam in the center (be careful not to overdo the filling, otherwise you cannot close the edges well and during cooking the jam comes out of the biscuit), close the crescent biscuit by pressing lightly on the edges in such a way to make the dough adhere well.
- Place the biscuits thus obtained on a baking sheet lined with parchment paper and bake in a preheated oven at 180 ° for 15-18 minutes or until they have reached a light golden color.
- Allow to cool and sprinkle with powdered sugar.