I present to your attention a recipe for a wonderful salty-sweet cookie, which Julius Caesar himself may have enjoyed!
It is necessary
- - 0.5 cups of ricotta;
- - 2 tbsp. honey;
- - 2 tbsp. natural yogurt;
- - 6 bay leaves;
- - 4 tsp olive oil;
- - 2.5 cups flour;
- - 1 tsp baking powder;
- - 1 tsp ground anise;
- - 1 tsp ground cumin;
- - 100 g of oil;
- - a couple of pinches of salt;
- - 2 tsp lemon peel;
- - 4 tablespoons white wine;
- - 2 eggs;
- - 6 tbsp. Sahara.
Instructions
Step 1
Take the oil out of the refrigerator about half an hour before cooking to soften it. Preheat the oven to 160 degrees. Line a large baking sheet with baking paper or parchment.
Step 2
Using a mixer, beat the ricotta with the addition of honey and yogurt. Set aside the mixture while you work on the other ingredients.
Step 3
Grind bay leaves with a processor as fine as possible. Mix in a small bowl with olive oil.
Step 4
Sift flour and baking powder into a large bowl, add salt and spices (anise, cumin), mix thoroughly.
Step 5
Beat soft butter with added sugar until creamy. Stir in eggs one at a time and mix thoroughly. Reduce the speed of the mixer to a minimum and add a mixture of dry ingredients. Add wine, lemon zest and chopped lavrushka with butter.
Step 6
Put the dough on the parchment with a spoon and make a depression in each piece. Fill it with ricotta and honey filling. Place in the oven for about 20 minutes.
