Ricotta Biscotti: A Sweet Embrace from My Kitchen to Yours

The scent of warm sugar and vanilla wafting from the oven has always been a hallmark of true comfort in my home, especially during the holiday season. My grandmother, a woman whose hands could coax magic out of the simplest ingredients, perfected this Ricotta Biscotti recipe over years of cherished Christmases. She’d prepare the dough with a gentle hum, her eyes twinkling as she imagined us gathered around, dipping these tender, slightly sweet cookies into mugs of steaming cocoa. The tradition of adding vibrant red and green icing with matching nonpareil sprinkles was her special touch, a festive flourish that still brings a smile to my face, transporting me back to those joyous, cookie-scented afternoons.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: 48 cookies
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

To create these delightful Ricotta Biscotti, you will need the following:

For the Biscotti:

• 2 cups sugar
• 1 cup margarine, not too soft
• 2 cups part-skim ricotta cheese
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 4 cups all-purpose flour

For the Icing:

• 1/2 cup margarine
• 2 teaspoons vanilla extract
• 1/4 cup milk
• 1/8 teaspoon salt
• 2 egg yolks
• 3 1/2 cups sifted powdered sugar
• Food coloring (optional)
• Candy sprinkles (optional) or multicolored sugar nonpareils (optional)

Equipment Needed

• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Baking sheets
• Parchment paper (optional, for easier cleanup)
• Small bowl (for icing)
• Whisk or fork (for icing)
• Pastry brush (for applying icing)
• Wire cooling rack

Instructions

Creating these wonderfully tender ricotta cookies is a straightforward process, perfect for bakers of all levels.

1. Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). If you prefer, line your baking sheets with parchment paper to prevent sticking and simplify cleanup.

2. Cream the Base: In a large mixing bowl, cream together the 2 cups of sugar and 1 cup of margarine. Ensure the margarine is at a pliable, but not overly soft, consistency for optimal creaming. Beat until the mixture is light and fluffy.

3. Incorporate Wet Ingredients: Add the 2 cups of part-skim ricotta cheese, 3 eggs, and 2 teaspoons of vanilla extract to the creamed mixture. Stir these in until they are well combined and the mixture is smooth.

4. Activate the Leavening: Gently stir in the 1 teaspoon of baking soda. You’ll notice the mixture begin to react slightly.

5. Introduce the Flour: Gradually add the 4 cups of all-purpose flour to the wet ingredients. Mix until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough will be soft and a bit sticky.

6. Shape the Cookies: Flour your hands generously before rolling each cookie. This step is crucial to prevent the dough from sticking to your hands. Roll the dough into small balls, about 1 to 1.5 inches in diameter. Place these balls onto the prepared baking sheet, ensuring they have a little space between them as they will spread slightly.

7. First Bake: Bake the cookies in the preheated oven for 10 to 15 minutes, or until they are lightly browned around the edges. The tops should still appear soft.

8. Cool and Remove: Once baked, let the cookies cool on the baking sheet for a few minutes. Then, carefully remove them from the baking sheet and place them on a wire cooling rack to cool completely. This allows the cookies to firm up.

9. Prepare the Icing: While the cookies are cooling, prepare the icing. In a small bowl, combine the 1/2 cup of margarine, 2 teaspoons of vanilla extract, 1/4 cup of milk, 1/8 teaspoon of salt, and 2 egg yolks. Whisk these ingredients together until smooth.

10. Sweeten the Icing: Gradually add the 3 1/2 cups of sifted powdered sugar to the margarine mixture. Whisk until the icing is smooth and has a spreadable consistency. If the icing is too thick, add a tiny bit more milk; if it’s too thin, add a bit more powdered sugar.

11. Add Color (Optional): If you wish to color the icing, add a few drops of food coloring at this stage and mix until the desired shade is achieved.

12. Decorate: Once the cookies are completely cool, use a pastry brush to apply the icing to the tops. While the icing is still wet, immediately sprinkle with candy sprinkles or multicolored sugar nonpareils, if using.

13. Allow to Dry: Let the decorated cookies sit out so that the icing can dry thoroughly. This may take a couple of hours, depending on the humidity.

Expert Tips & Tricks

• Ricotta Moisture Content: The moisture content of ricotta cheese can vary. If your dough seems exceptionally wet, you might need to add an extra tablespoon or two of flour. Conversely, if it’s too dry, a splash more milk in the icing can help bind everything.
• Margarine Consistency: For the creaming step, ensure your margarine is softened but not melted. This allows for proper aeration, which contributes to the cookie’s tender texture.
• Flour Hand Technique: Don’t skip flouring your hands before rolling the dough balls! It’s the key to working with this slightly sticky dough without making a mess. Roll each ball immediately after flouring your hands to prevent sticking.
• Baking Time Adjustment: Ovens can be finicky. Keep an eye on your first batch of cookies. If they brown too quickly, reduce the baking time slightly for subsequent batches. The goal is a lightly golden edge, not a deep brown.
• Icing Consistency is Key: The perfect icing consistency for decorating is one that’s thick enough to cling to the cookie but thin enough to spread easily. Aim for a consistency similar to that of slightly melted ice cream.

Serving & Storage Suggestions

These Ricotta Biscotti are a delightful treat served on their own, perhaps with a cup of coffee or tea. They also pair beautifully with a glass of milk. For a festive presentation, arrange them on a tiered serving stand.

For storage, ensure the icing is completely dry before storing. Place the cooled, decorated cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. Because of the ricotta and icing, these cookies are best enjoyed relatively fresh and are not ideal for long-term freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	177.5 kcal
Calories from Fat
Total Fat	7.1 g	10%
Saturated Fat	1.7 g	8%
Cholesterol	24.4 mg	8%
Sodium	117.2 mg	4%
Total Carbohydrate	25.7 g	8%
Dietary Fiber	0.3 g	1%
Sugars	17 g	68%
Protein	2.8 g	5%

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is wonderful as is, here are a few ideas to switch things up:

• Lemon Zest: For a brighter, more citrusy note, add the zest of one lemon to the cookie dough along with the vanilla extract.
• Almond Extract: Swap out half of the vanilla extract for almond extract in both the cookie dough and the icing for a subtle nutty flavor.
• Chocolate Drizzle: Instead of a full icing, try melting some semi-sweet chocolate chips and drizzling them over the cooled cookies.
• Citrus Zest in Icing: Add a touch of lemon or orange zest to the icing for an extra layer of flavor that complements the sweetness.

FAQs

Q: Why are my ricotta cookies dry?
A: Dryness can occur if the cookies are over-baked, or if too much flour was added to the dough. Ensure you are baking only until lightly browned and that you’re using the specified amount of flour.

Q: Can I use cream cheese instead of ricotta?
A: While you could technically substitute, it will significantly change the texture and flavor profile. Ricotta cheese provides a unique tenderness and slight graininess that is characteristic of this cookie.

Q: How do I prevent the cookies from spreading too much?
A: Ensure your margarine is not too soft and that your oven is preheated to the correct temperature. The amount of flour also plays a role; too little can lead to excessive spreading.

Q: Can I make these cookies without margarine?
A: You can experiment with butter, but margarine is specified for a reason, as it contributes to a specific texture. If you substitute, use unsalted butter and be mindful that the fat content may differ.

Q: How long does the icing take to dry?
A: The drying time can vary depending on the humidity in your kitchen. It typically takes at least 2 hours, but it’s best to let them sit until the icing is firm to the touch before stacking or storing.

A Sweet Ending

This Ricotta Biscotti recipe is more than just a collection of ingredients and steps; it’s an invitation to create warmth and joy in your own kitchen. Whether you’re a seasoned baker or just starting out, the process of mixing, shaping, and decorating these tender cookies is a rewarding experience. They make a beautiful addition to any cookie platter, a thoughtful homemade gift, or simply a perfect accompaniment to your afternoon coffee. I hope you enjoy baking them as much as my family and I have for generations. Share them with loved ones, savor each bite, and make your own sweet memories.