Why This Recipe Works
- The vanilla scented, mixed citrus extract imparts a flavor reminiscent of panettone.
- Ricotta gives these cookies a soft, pillowy crumb.
For me, perusing baking and cooking catalogues falls under the category of things I like to do when my brain hurts too much to do anything else. Flipping through, giving myself no harder questions than, "hmm, how much would I actually use this castle-shaped bundt pan?", is a source of pure relaxation. Admittedly, these catalogues are the world of one-hit wonders (lemon juice powder, anyone?), so I usually don't buy anything.
But sometimes, yes sometimes, I do.
This time I was drawn in by the word panettone, which my eyes find on a cluttered page like an owl spots a mouse in a grassy field. "Italians use it to scent their panettone and pandoro," read the full description, launching me towards my computer to buy it.
Though I love panettone, it feels wrong to eat it outside of Christmastime. Having panettone flavor in a bottle may sound unappealing to some of you, but to me, it's a glorious solution to my yearly panettone withdrawal. It might be better to put it this way—would you like to flavor your sweets with a vanilla scented, mixed citrus extract? Yes, I think you would.
My first project with the new extract was to pair it with a ricotta cookie, and the results were stellar. The crumb is pillowy and soft, and each bite resembles a little panettone-flavored cake. The cookies aren't overly floral or sweet, and the mixed citrus flavor gives them a delectable flavor that I'll be enjoying year round.
Fiori di Sicilia Cookies
The crumb is pillowy and soft, and each bite resembles a little panettone-flavored cake.
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1 cup sugar
1 egg yolk
7 ounces full-fat ricotta cheese
1 teaspoon Fiori di Sicilia (see note)
Adjust oven rack to 350°F (180°C). Line 2 baking sheets with parchment paper.
In a small bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 4 minutes. Beat in egg and egg yolk. Beat in ricotta and Fiori di Sicilia until combined. Add dry ingredients and beat until just combined.
Drop dough by rounded tablespoon onto prepared baking sheets and bake until lightly browned on the bottom, about 18 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling.
Stand mixer, baking sheets, parchment paper
Fiori di Sicilia is a mixed citrus extract often used to flavor panettone. It's available online at King Arthur Flour.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 8g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|