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Turkish Ricotta Cookies

Turkish Ricotta Cookies


250gr unsalted Ricotta Cheese
150gr Icing Sugar
4 tablespoons unsalted Butter (room temperature)
1 Egg (room temperature)
Zest of ½ lemon
1 teaspoon of Baking Powder
225gr plain Flour
To decorate: Egg White and Sesame Seeds

How to prepare

This recipe makes 16 cookies.
Pre-heat the oven to 190˚C.
Wrap the Ricotta cheese in layers of kitchen paper and let it stand at room temperature for 30 minutes.
Cream the sugar with the butter then add the egg yolk and lemon zest.
Stir in the cheese then slowly add the flour, baking powder blend very well and do not knead the mixture.
Cover with cling film and refrigerate for 30 minutes.
Form 16 chestnut sized balls with your hands.
Dip one side of the ball only into the egg then the seeds and place on an oven tray lined with parchment paper.
Bake for 15-20 minutes or until the top of the cookies are a light beige colour.
The Turkish name for this dish is Lor Kurabiyesi

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