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Cookies without Nuts
ricotta biscuits
Biscotti con Ricotta di Antoniette (Italian Ricotta Cookies, with eggs and butter; flavored with lemon zest)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

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1 container of ricotta [475 grams]
3 eggs
16 ounces sugar
1/2 package of non-salted butter [226 g]
2 teaspoons Magic baking powder
A touch of baking soda
Finely grated zest of 1 lemon
Flour as much as needed
Original Italian Text
1 ricotta, 450
3 uova
16 ouz. zucchero
1/2 pacco burro non salato
2 c. te magich pieni
1 putina bicarbonat
1 limone grattugiata
farine quando si prende non toppo duri.


Preheat oven to 350 F degrees.

Combine dry ingredients with wet ones, gradually adding the flour until one has a soft dough [between 4 and 6 cups].

Form the dough into a ball, place in a bowl, cover the bowl with plastic wrap and let it rest for about an hour.

After the dough has rested, take about a tablespoon of dough and using the palms of your hands make small balls, the size of golf balls (If the dough is sticky, dust it with a touch of flour).

Place the balls on cookie sheets lined with parchment paper, leaving ample space between them.

Bake in a preheated oven at 350 F degrees for 10 to 15 minutes.


Keep in fridge until needed.


Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her (The one in this entry was provided to her by friend, Antoniette). Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. Because of her talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing (Easier said than done).... While Mrs. Benvenuto was born in the Veneto region (in 1938) and has a natural fondness for recipes that come from this area, she found that as soon as she immigrated to Montreal, Quebec in 1952 she developed an instant appreciation for all foods from her homeland.... Photo and English translation of original Italian text: Mary Melfi.

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