Ingredients:
250 g of fresh ricotta
100 g of granulated sugar
1 egg
50 g of melted butter
Grated zest of 1 lemon (optional, for flavoring)
300 g of 00 flour (plus a little extra for processing)
1 teaspoon baking powder
A pinch of salt
Powdered sugar for dusting (optional)

Preparation of the dough:
In a large bowl, mix the ricotta with the granulated sugar until creamy.
Add the egg and melted butter. Mix well until all the ingredients are incorporated.
If desired, add grated lemon zest for an additional aromatic touch.
Adding the flour and yeast:
Sift the flour and baking powder directly onto the ricotta mixture.
Also add a pinch of salt.
Mix the ingredients with a spoon or spatula until a soft, smooth dough forms. If the dough is too sticky, add a little flour.
Biscuit shaping:
Take a little dough at a time and shape into balls the size of a walnut (about 30 g each).
Place the balls on a baking tray lined with baking paper, leaving space between them.
Cooking biscuits:
Preheat the oven to 180°C (fan).
Lightly flatten each ball with the palm of your hand to give them a slightly flattened shape.
Bake the biscuits in the preheated oven and bake for about 15-20 minutes, or until golden and slightly puffy.
Remove the biscuits from the oven and let them cool completely on the tray.
Decoration and service:
Once the cookies are completely cooled, you can dust them with icing sugar if you wish.
These ricotta biscuits are perfect for breakfast, a snack or to accompany a cup of tea or coffee. They are soft on the inside and slightly crunchy on the outside, thanks to the ricotta which gives a delicate flavor and a pleasant texture. Store them in an airtight container to keep them fresh longer. Enjoy your meal!