Recipes from Italy · by Silvana Nava★ 5.0 (4)
Italian Lemon Ricotta Cookies
NUTRITION · PER SERVING25M COOK
CAL 3%·PRO 3%
CARBS 12G75% OF CAL
0G FIBER5G SUGAR6G OTHER
FAT 1G14% OF CAL
1G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy Italian lemon cookies made with ricotta cheese, eggs, and lemon zest instead of butter or oil. Light and citrusy with a delicate crumb. Enjoy as a dessert or afternoon treat.
dessertitalianbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 30- 200 g ricotta cheese (- 7 oz)
- 230 g flour (- 1 ½ cups)
- 1 egg
- 150 g granulated sugar (- ¾ cup)
- 1 lemon zest
- 2 tablespoons lemon juice
- 8 g baking powder (- 2 teaspoons)
- powdered sugar ( - for decoration)
At a glance
PER SERVING · TIME 25M
CAL 3%·PRO 3%
CARBS 12G75% OF CAL
0G FIBER5G SUGAR6G OTHER
FAT 1G14% OF CAL
1G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 10mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 27mg
- Calcium
- 17mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 10MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.