Baking: arrange the cookies on a baking sheet lined with parchment paper and bake at 180°C (top and bottom heat) for about 18-20 minutes, until lightly golden.
Decoration: after cooling, sprinkle with powdered sugar.
Tips:
If you prefer a lighter version, use erythritol instead of sugar and choose low-fat ricotta.
Cookies are best enjoyed fresh, but they can be stored in a sealed container for up to 2 days.
Adding the grated zest of a lemon or an orange will give a fresher aroma.
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