Mini-Ricotta Americans

Name: Mini-Ricotta Americans
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 64
Ingredients: 250 g Butter; 275 g Sugar; 2 packages Vanilla sugar; 2 Eggs (Gr. M); 7-10 Tbsp 1 1⁄2 Tsp Baking powder; 400 g Flour; 150 g Ricotta; 250 g Icing sugar; 7-10 Tbsp grated peel and juice from 1⁄2 organic lemon; 2 TABLESPOONS Milk; 3 TABLESPOONS colourful sugar pearls; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 64

250 g Butter
275 g Sugar
2 packages Vanilla sugar
2 Eggs (Gr. M)
7-10 Tbsp 1 1⁄2 Tsp Baking powder
400 g Flour
150 g Ricotta
250 g Icing sugar
7-10 Tbsp grated peel and juice from 1⁄2 organic lemon
2 TABLESPOONS Milk
3 TABLESPOONS colourful sugar pearls
baking paper

Directions

1
Cream butter, sugar and vanilla sugar with the whisks of the mixer. Stir in the eggs one by one. Mix baking powder and flour and stir in portions briefly. Stir in ricotta.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Use a teaspoon to spread approx. 16 small blobs per tray, press down lightly, making sure there is a space between the blobs as the dough runs.
3
Bake in a hot oven for 10-12 minutes one after the other. Remove from the oven, rest on the baking tray for about 5 minutes, then let it cool down on a grid. Bake the rest of the dough in the same way.
4
For the icing, stir icing sugar with lemon peel, lemon juice and milk until smooth. Brush 5 Americans at a time with it, sprinkle with sugar pearls and let it dry. Do not decorate all the Americans at once, as the icing dries quickly and the beads will not stick to it.