This is the only Lemon Ricotta Cookie recipe you need! Tested and perfected, these soft Italian cookies have the perfect amount of lemony sweetness.
Lemon ricotta cookies are simple to bake and have a subtle, luscious lemon flavour.
These Lemon Ricotta Cookies are soft and moist with a tangy lemon glaze. The ricotta cheese brings a creamy richness to each bite, so they practically melt in your mouth.
Limoncello Ricotta Cake is a light, moist, and flavorful Italian-inspired dessert. Infused with the bright taste of Limoncello liqueur and the richness of ricotta cheese, this cake is perfect for special occasions or as a delightful finish to a family meal. Ingredients For the Cake: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2
Ina Garten Lemon Ricotta Cookies are truly the best lemon ricotta cookies ever. This Italian lemon ricotta cookie is made with fresh ricotta cheese, zesty lemon zest, and fine granulated sugar, and glazed with a tangy lemon icing. Serve these Lemon Ricotta Cookies cold with a cup of herbal tea or fresh fruit for a tasty dessert.
This lemon ricotta cake recipe is perfect for any occasion. With its light and fluffy texture and tangy lemon flavor, it's sure to be a crowd-pleaser. Get the easy and delicious recipe here.
These lemon ricotta cookies are made with oat flour and topped with a delicious light lemon glaze. They're soft, moist, fluffy and absolutely delicious!
Italian Lemon Ricotta Cookies are easy and very quick to make. They bake in minutes and are both delicious and very fluffy!This recipe requires no oil or butter, just ricotta cheese, lemon, flour, sugar and one egg. For this very reason, these cookies are not only definitely soft, but also significantly lighter.In these soft cookies, we combined the scent of lemon with ricotta, which makes them simply wonderful!
This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
Italian Lemon Ricotta Cookies are easy and very quick to make. They bake in minutes and are both delicious and very fluffy!This recipe requires no oil or butter, just ricotta cheese, lemon, flour, sugar and one egg. For this very reason, these cookies are not only definitely soft, but also significantly lighter.In these soft cookies, we combined the scent of lemon with ricotta, which makes them simply wonderful!
YUMM! Who doesn’t love a lemon cookie? Since you’re here I’m guessing you also enjoy that tart-sweet combo in a perfectly puffy cookie. Giada calls this her “New and Improved” recipe, the difference between the two are the type of ricotta and chilling the cookie dough. I’ve road tested the new edition a few times...
These Italian Lemon Ricotta Cookie Recipe is so deliciously fluffy, soft and moist. They have a cake-like consistency and are perfect for any occasion! Top them with your favorite sprinkles for any holiday. Everyone will be asking you for the recipe!
Giada’s lemon ricotta cookies are so beloved and famous for a reason: perfectly fluffy and moist from ricotta with a glaze that makes them just sweet enough. It’s no wonder we’ve found multiple ways to reimagine the cookies, from our pumpkin spice version for fall to this new summery version: Aperol Spritz Ricotta Cookies! Perfumed with fresh orange and topped with a punchy aperol glaze, this is a cocktail we’re happy to eat in cookie form. Cin cin!
This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.
Lemon Ricotta Mousse Decadent & Refreshing! Difficulty: Easy Prep Time: 15 minutes Cooking Time: No cooking required Cooling Time: 3+ hours Ingredients 1 box Jell-O Lemon instant pudding 1 cup whole milk 1 cup ready made Lemon Curd 1/2 cup sweetened condensed milk 3/4 cup Ricotta cheese 1 cup whipping cream, whipped zest of 1 large lemon + garnish Cooking Tools Hand held mixer 2 medium mixing bowls Directions Whisk Jello-O Lemon pudding and milk, set aside for 5 minutes. Whisk in Lemon curd, condensed milk, Ricotta cheese and lemon zest. In a separate bowl, whisk whipping cream. Fold in whipped cream into the lemon ricotta mixture until blended. Spoon into serving cups and refrigerate several hours. Serve with a dollop of whipped cream and garnish with some lemon zest. Serves 6
Italian Lemon Ricotta Cookies are zesty little, soft cookies to please any lemon lover! The lemon in these cookies sparkles in your mouth, elevating traditional Italian Ricotta Cookies to delicious perfection.
Italian Ricotta Cookies are a fluffy treat that begs to be eaten! Top them with your favorite seasonal sprinkles for an irresistible cookie perfect for the holidays!
This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
Lemon Ricotta Muffins are a delicious lemony breakfast treat made with ricotta cheese. These fluffy muffins take just minutes to put together and stay moist for days!
A soft cookie packed with lemon flavor.