Chiocciole Pasquali
 
 
Author:
Recipe type: Dessert
Ingredients
  • 300 gr (2¼ c.) flour
  • 120 gr (1/2 c.) drained Ricotta
  • 4 Tablespoons milk
  • 1 sachet of yeast for sweet (32 g) or 1 T. baking powder
  • 1 egg yolk
  • 0,5 dl (2 tsp.) olive oil
  • 70 gr vanilla sugar or ⅓ c. sugar and 1 tsp. vanilla
  • 1 icing sugar sachet 125 gr or 1 c. of powdered sugar
  • 1 albumen/egg white, slightly beaten
  • 60 gr (1/3 c.) sugar
  • 90 gr (1/2 c.) chocolate chips (or raisins)
  • 50 gr (1/2 c.) chopped almonds
  • 2 Tablespoons of ground cinnamon
  • Grated zest of 1 lemon and 1 orange
  • 2 Tablespoons of rum
Instructions
  1. Preheat oven to 180°C/350°F.
  2. In a bowl, combine flour, ricotta, milk, yeast (baking powder), egg yolk, olive oil, vanilla sugar (sugar and vanilla) and icing sugar (powdered sugar).
  3. Mix well with electric mixer until smooth and homogeneous.
  4. Roll out the dough on a well-floured surface into a rectangular shape about 30 x 50 cm(12" x 20") and a little less than 5 mm (1/4") thick.
  5. Brush the dough with some of the albumen/egg white.
  6. Spread the sugar, chocolate (or raisins), almonds, cinnamon, zests of lemon and orange, and sprinkle the rum.
  7. Roll up the dough tightly lengthwise like a jellyroll.
  8. Slice the roll to obtain discs around 1 cm(1/2") thick.
  9. Butter up a baking sheet and lightly dust with flour (or use parchment paper).
  10. Place the discs on baking sheet.
  11. Brush them with beaten albumen/egg white.
  12. Bake in oven at 180/350° for around 25 minutes until the discs are golden.
  13. Makes about 20 biscuits/cookies.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/chiocciole-pasquali/