Best Baci Di Ricotta Recipes

Baci di Dama image

Provided by Food Network

Categories dessert

Time 1h45m

Yield 2 dozen cookies

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1 1/4 cups confectioners' sugar
1 cup ground skinned hazelnuts
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, cold and cubed
1/2 cup chocolate hazelnut spread, such as Nutella

Steps:

In a food processor, pulse together the flour, confectioners' sugar, ground hazelnuts, baking powder and salt until completely combined. Add the cold butter all at once, and continue to pulse until it comes together.
Place the dough onto a sheet of plastic wrap and flatten to about 1 inch, then wrap well and refrigerate until firm, about 30 minutes.
Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats.
Pinch off teaspoon-sized pieces of dough and roll into small balls, then transfer to the prepared cookie sheets, spacing them 2 inches apart. Bake, rotating the cookie sheets halfway through, until dry to the touch, 13 to 15 minutes. Let cool undisturbed (the cookies are fragile) on the cookie sheets on a rack.
Once cool, spread the chocolate hazelnut spread on the bottoms of the cookies and sandwich them together. Store in an airtight container for up to 1 week.

Baci Di Ricotta image

Provided by Flowerfairy

Categories Dessert

Time 25m

Yield 25 serving(s)

Number Of Ingredients 10

200 g ricotta cheese
2 large eggs
75 g all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
1/2 teaspoon ground cinnamon
1 tablespoon sugar
1/2 teaspoon vanilla extract
vegetable oil, for frying
2 teaspoons icing sugar, for dusting

Steps:

In a medium bowl, combine ricotta and eggs, and mix until smooth. Add flour, baking powder, salt, cinnamon, sugar and vanilla. Mix again to make a smooth batter. This is easily done with an electric hand mixer.
Fill a wide, shallow skillet with about 2 cm of oil. Place over medium-high heat until a bit of batter sizzles when dropped inches Drop rounded teaspoons of batter into pan, 5 or 6 at a time. When batter puffs and undersides turn golden brown, after about 1 minute, flip kisses and allow to brown again for about 1 more minute. Transfer browned kisses to paper towels to drain, and continue until all batter is used.
Pile into a rough pyramid on a plate and dust with icing sugar.

Nutrition Facts : Calories 35.7, Fat 1.5, SaturatedFat 0.8, Cholesterol 21, Sodium 40.4, Carbohydrate 3.8, Fiber 0.1, Sugar 1.2, Protein 1.7

Baci Di Ricotta image

Provided by Nigella

Yield Makes: 30 baci

Number Of Ingredients 10

200 grams ricotta cheese
2 large eggs
75 grams plain flour
1½ teaspoons baking powder
pinch of salt
½ teaspoon ground cinnamon
1 tablespoon caster sugar
½ teaspoon vanilla extract
vegetable oil or corn oil for frying
2 teaspoons icing sugar (to serve)

Steps:

Put the ricotta and eggs into a bowl and beat until smooth. Add the flour, baking powder, salt, cinnamon, sugar and vanilla extract. Beat the mixture to make a smooth batter. Fill a wide, shallow pan with about 2cm / ¾ inch of oil. Heat the pan of oil until a tiny blob of batter sizzles when dropped into the hot fat. Drop rounded teaspoons of the ricotta batter into the pan, about five or six at a time; don't be tempted to make them bigger, boring though this is, they will puff up on cooking. You need to turn them over quite quickly so it's best to do a few at a time. You don't want to get too frantic around all that hot fat. As they turn a golden brown, flip them over and leave them for a minute or so on the other side. As you lift them out of the pan, place the cooked baci di ricotta on some kitchen towel, just to remove the excess oil. Then pile the balls of heat-bronzed ricotta on to a plate in a rough-and-tumble pyramid shape, and push the icing sugar through a small sieve evenly but thickly over them. Eat straightaway. As if...