Biscotti alle Foglie di Alloro

(Ancient Roman Bay Leaf Cookies)
Makes about 2 dozen cookies

 

I made these delicious Roman cookies for my recent Holiday Party

When you taste them, you feel like you are in Ancient Roma. 

Ingredients

1/2 cup sugar

1/4 cup fresh ricotta cheese (recipe follows)

Fine sea Salt

3 bay leaves, preferably fresh, finely chopped or crushed dried

2 teaspoons extra-virgin olive oil

1 1/4 cups  unbleached  all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon whole anise seed

1/2 teaspoon ground cumin

1/4 cup butter (1/2 stick) at room temperature

1 teaspoon finely grated lemon zest

1 large egg

2 tablespoons white grape juice

Parchment paper to line baking sheet.

-Heat oven to 325 degrees with rack in center. Line a baking sheet with parchment paper

-In a small bowl, combine 1 tablespoon sugar, ricotta cheese and a pinch of sea salt; set aside. In a second small bowl, stir together bay leaves and oil, set aside.

-In a large bowl, whisk together 1/8 teaspoon salt, flour, baking powder, anise and cumin.

-In the bowl of an electric mixer fitted with the paddle attachment, beat together 7 tablespoons of sugar, butter and zest on medium-high speed until light and fluffy 2 to 3 minutes. Add egg; beat to combine scraping down sides of bowl as needed. With the mixer on low speed, add flour mixture and juice; beat until combine.

-Drop dough by tablespoons onto prepared baking sheet about 1 inch apart. Using your THUMB make an indentation in center of each. Fill center of each cookie with about 1/2 teaspoon ricotta cheese mixture, then sprinkle cheese with the chopped bay leaves.

-Bake cookies, rotating pan halfway through, until bottoms are golden, 20 to 22 minutes. Cool completely on wire rack.

Fresh Ricotta Cheese

2 cups whole milk

1 cup heavy cream

1/2 teaspoon kosher salt

2 Tablespoons fresh lemon juice or distilled white vinegar

-Bring milk, cream, and salt to a boil in a medium suacepan. Remove from heat. Add Lemon juice; stir gently until mixture starts to curdle. Let Stand 5 minutes

-Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl.

-Chill until cheese is spreadable, at least 20 minutes and up to 12 hours. (The longer it strains, the thicker it will be)

-Cover and chill cheese up to 3 days

 Makes about 1 cup fresh ricotta cheese