Biscotti di San Martino alla ricotta - Ricetta Siciliana

San Martino biscuits with ricotta cream

🕐Preparation time: 1 ore e 10 min
🕐Cooking time: 10 min
🕰 Rest time: 1 ore
🧏🏻 Doses: 6 people

400 gr 00 flour
20 gr fresh brewer's yeast
q.b.warm water (about 100-110g)
100 gr sugar
10 gr fennel seeds
For the cream

600 gr ricotta (well drained)
200 gr sugar
For the bath
100 ml water
35 gr sugar
15 ml moscato o rum


Put the sifted flour in a bowl, add the sugar, fennel seeds and mix. Add the fresh brewer's yeast dissolved in a little warm water (a glass should be enough). Add the slightly softened lard and mix well. If necessary, add a little more warm water.

Continue to knead until you get a homogeneous and compact dough. Cut the dough into small pieces. Form small cylinders about a finger thick and wrap them in a spiral. Place your spirals on a pan covered in parchment paper. Cover and place in a warm place to rise for about an hour. Bake in a preheated oven at 180° for about 10 minutes or until the biscuits take on a golden colour. Take them out and let them cool.
Put the ricotta in a bowl and soften it with the help of a fork. Add the sugar and continue mixing until you obtain a smooth, homogeneous and firm cream. If you wish, you can pass the cream through a sieve to make it even smoother.

Pour the water into a saucepan, put it on the heat and add the sugar. Melt and remove the saucepan from the heat. Add the liqueur, mix well and leave to cool.

Then cut your biscuits in half and wet them with the syrup. Stuffed with ricotta cream helping you with a pastry bag. Cover with the other half of the biscuit.

Sprinkle with icing sugar.
Your San Martino ricotta biscuits are ready to be served.

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