Minne di Sant'Agata (Sicilian Ricotta and Chocolate Pastries)

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Ingredients

  •   1 1/4 cups (10 1/2 ounces or 300 grams) fresh ricotta (sheep milk, preferably)
  •   1 1/4 cups (160 grams) confectioners' sugar, divided
  •   1 1/2 ounces (40 grams) dark chocolate, chopped finely (or chips)
  •   1 ounce (30 grams) candied citron or orange, chopped finely
  •   1 egg white (use the one leftover from making the dough)
  •   1 tablespoon lemon juice
  •   6 candied cherries
  •   2 cups (250 grams) flour
  •   1/2 cup (100 grams) sugar
  •   1/2 cup plus 1 tablespoon (125 grams) cold butter, chopped
  •   1 whole egg (60-gram egg or U.S. large size eggs)
  •   1 egg yolk (save the white for the glaze)

Instructions

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