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Italian Hearts of cottage cheese limoncello recipe

Italian Hearts of cottage cheese limoncello recipe


00 flour: 150 g
Egg: 1 large
sugar: 90 g
Cottage cheese: 80 g
baking powder: ½ tsp
virgin olive oil 1 tablespoon
Limoncello: 1 tablespoon
sugar: q.b.


Mix the cottage cheese with 50 g of sugar and half of the limoncello.
In a large bowl mix the flour, egg, remaining sugar and knead briefly with a wooden spoon and then by hand.
Combine oil, limoncello left and baking powder.
Continue to knead quickly until you have a smooth ball and is not sticky (if necessary add a little 'flour).
Roll out the dough very thin on a floured surface and cut into hearts with a cookie mold.
Arrange half of their hearts half a teaspoon of cottage cheese limoncello.
Cover with the remaining hearts by pressing the edges together to seal them also helping with the tines of a fork.
Knead the scraps advanced and compose other hearts.
Bake at 180 degrees for 25 minutes.
Sprinkle with powdered sugar and serve.


With these doses should advance ricotta limoncello. You can serve it with the little hearts or recycle preparing the pastry tarts.

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