A hunger-busting snack for a full dose of energy and vitamins

Ingredients for 4-6 people

For the biscuits

• 150 g 00 flour
• 100 g grated Grana Padano DOP
• 80 g butter
• 1 large egg
• bicarbonate
• sale

For the ricotta cream

• 250 g drained ricotta
• 60 g icing sugar
• lemon
• ginger

For the raspberry sauce

• 300 g raspberries
• 70 g brown sugar
• 40 g water

Procedure

• Place the flour, grated Grana Padano DOP, chilled butter cut into pieces, a pinch of baking soda, and a pinch of salt in a stand mixer. Knead for about 4 minutes, until the mixture has a sandy consistency.
• Add the egg and continue kneading the dough for another 2-3 minutes. Gather it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 20 minutes.
• Roll out the dough between two sheets of parchment paper, about 1 cm thick. Remove the top sheet and cut out the cookies in your desired shape.
• Prick the surface of the biscuits with the prongs of a fork and bake at 180°C for 20 minutes.

For the ricotta cream

• Combine the well-drained ricotta with the powdered sugar, 2 tablespoons of lemon juice, the grated zest of ½ lemon, and a pinch of grated ginger, and blend until you obtain a smooth, fluid cream.

For the raspberry sauce

• Cook the raspberries with the sugar and 40g of water, stirring occasionally, until they become a puree. Strain the sauce.
• Serve the biscuits with the ricotta cream and raspberry sauce.