Turkish Ricotta Cookies
(Lor Kurabiyesi - Ayvalik)
250 gr Ricotta Cheese, unsalted, wrap into two layers of paper towel and keep it at room temperature for 30 minutes
1 cup powdered sugar
4 tbsp (1/4 cup) butter, unsalted, at room temperature
1 egg, at room temperature
Zest of half lemon
1 tsp baking powder
1 1/2 cup flour, all purpose
Topping:
Egg white
Sesame seeds
Cream the powdered sugar with butter. Add the egg yolk and lemon zest. Add the ricotta cheese, mix. Then slowly add the flour and baking powder. Make sure everything's mixed. Do not kneed, just combine! Cover with plastic wrap and keep in the refrigerator for 30 minutes
Make 16 chestnut sized balls with your hands. First dip (only one side) in the egg white then in the sesame seeds. Repeat for the remaining dough. Place parchment paper on an oven tray and arrange them on it.
Preheat the oven to 350 F (180 C) and bake for about 15-20 minutes or until the tops take a beige color.
Makes 16 Turkish Ricotta Cookies.
Labels: Cakes and Cookies
7 Comments:
Do you think it would matter if I use "part skim" ricotta cheese? That is more common where I live; whole milk ricotta is a little more rare. Thanks.
Hi,
I don't think it would effect the recipe. So sure, you can use:)
Hello.I love the idea of these cookies.Must try it! Tesekkurler
hello there
i made this recipe but the cookies turned out soft.they taste great but i thought they will be like "turkish short bread" which i really love and i cant stop eating! please tell me what i might did wrong so i can make this recipe again thaaanks alot!
Hello,
These cookies don't have the same ingredients that Turkish shortbread cookies have. Hence, they don't have the same texture and they are soft. You didn't do anything wrong:)
Hello Binnur do you have any Turkish recipe for a cheese cake? :) Greetings
Yes, I have, and I am going t post it in the future:)
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