Italian Ricotta Cookies - An Easy Christmas Cookies Recipe! (2024)

FAQs

What is the most popular Italian cookie? ›

One of the most renowned ricotta in Italy is the sheep milk Ricotta Romana (D.O.P.), which has a protected designation of origin. This certifies that it is produced only in the region of Lazio and that strict requirements regarding its method of production are followed.

Then, I head to an unmarked shop in the outskirts of town to buy some of Margherita Cavalera's exquisite ricotta. In Italy, ricotta is typically eaten as a filling for pasta or cannoli. Here in Racale, Margherita's ricotta is eaten by the spoonful — without even salt or olive oil.

Italian cookies are beloved for their wide variety and unique flavors. Let's explore some of the classic Italian cookie varieties that have stood the test of time: Biscotti: Perhaps one of the most famous Italian cookies, biscotti are crispy, twice-baked treats that are perfect for dipping in coffee or wine.

Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.

Ricotta cookies are a soft, almost fluffy drop cookie topped with a simple glaze. My understanding is they are Italian in origin, although I mostly think of ricotta cookies as something that's made around the holidays, like Thanksgiving and Christmas.

They are both soft, white, fresh cheeses, but there are several differences that make each type of cheese unique. Texture: Ricotta cheese is made from very fine curds, resulting in a smooth but slightly grainy texture. Cottage cheese, on the other hand, contains more liquid and is lumpier than ricotta.

In the United States, American ricotta is almost always made of cow's milk whey, as opposed to Italian ricotta which is typically made from the whey of sheep, cow, goat, or Italian water buffalo milk.

Mascarpone: Another Italian cheese, mascarpone makes a great ricotta substitute. However, since mascarpone is more tart and flavorful, you should only use it in dishes with other strong flavors.

So, ricotta actually translates to recooked in Italian, and ricotta is what's called a "whey cheese." When you make cheese, you separate milk into two distinct things. You have the solids, called curds, which will be separated out and pressed to form cheese. And you have the liquid that is left behind, called whey.

Does ricotta go on pizza before or after baking? ›

Does Ricotta Cheese Go on Pizza Before or After Cooking? While ricotta can technically be put on pizza before or after baking, if you want the ricotta to be warm and creamy, it is best to add it to pizza before baking.

If you're looking for a cheese with higher protein content and lower calories and fat, cottage cheese is the way to go. On the other hand, if you're looking for a cheese that has a creamier texture and is lower in sodium, ricotta cheese may be the better option.

You can smear ricotta on toast and then top it with almost anything for an easy meal. Try it with corn and scallions, or pesto and tomatoes, or a fried egg. You can also eat it for dessert: top with strawberries and honey or banana and nutella. Get the recipes here.

Today, I want to share a little bit about Italian cookies called Biscotti. Biscotti, also known as cantuccini or mandelbrot (Mandel bread), are traditional Italian cookies with a long history and rich cultural significance.

This is the proper name for the biscuit we know as biscotti, which in Italian just means “cookies.” Twice-baked and sliced, these ultra-crunchy, not-too-sweet biscuits are usually studded with nuts and simply beg to be dipped in coffee, tea, or a glass of vin santo.

Explore Italy's Favourite Cookies

We have brands like Sapori, Pan Ducale, Dolciaria Monardo, and more. Try Sapori Cantuccini Almond Biscotti, Chiostro di Saronno Cantuccini Almond Biscotti, or Dolciaria Monardo Honey and Almond Biscotti.

The word biscotto, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the Medieval Latin word biscoctus, meaning 'twice-cooked'.