These cookies have become one of my family favorite Easter treat. The addition of fresh ricotta cheese in the recipe makes these cookies very airy and light.
Although you can find ricotta all year round at the grocery store, it is a seasonal ingredient. After all, ricotta is made from fresh milk and spring is when most cows, goats and sheep are sent out to graze on fresh, new grass. Their milk (and the cheese made from it) takes an uncomparable quality and flavor that is hard to find other times of the year. This is probably why most cheesemakers start their cheese production in spring and most Italian Easter recipes call for ricotta.
Treccine di Ricotta (Easter Ricotta Braid)
The recipe is adapted from Luca Montersino, one of the most famous and influential Italian pastry chefs in the modern Italian pastry scenery. I included a lemon glaze to make the cookies look more festive and enhance their citrus flavor.
- 7 ounces whole milk ricotta
- 1 teaspoon vanilla extract
For the glaze
Line a baking pan with parchment paper. Preheat the oven to 350 F.
In a mixing bowl mix the ricotta cheese with the sugar, the lemon zest and the vanilla extract.
Separately, whisk all the dry ingredients together and add them to the ricotta mixture. Mix everything together to form a dough.
Divide the dough in 7 pieces and form logs with each piece. Shape each log into a simple braid. Place the braids in the baking pan.
Bake the braids for about 15 minutes or until the bottoms turn golden brown. Let cool for 1 minute and then transfer to wire racks to cool completely.
In a small saucepan slowly stir lemon juice into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies.
Quickly top with sprinkles.