Sospiri di monaca (Sicilian recipe)

Instructions

1. Beat the eggs, salt, and sugar for 15 minutes with the mixer until the mixture becomes thick and fluffy. Add the flour to the dough using a spatula.
2. Put the dough in a zip-log. Cut out one of the tops and squeeze from the dough onto the baking paper, forming domes like the ones you see in the photo above. Once the dome is formed, add a little more dough in the center so that it swells a little more in the middle when baking; you will be able to cut and make a pocket more easily.
3. Bake for 10-12 minutes, until golden in a preheated oven to 180°C. Transfer the baked shells to a wire rack to cool. Then store them in a bag so that they do not dry.
4. For the filling: mix ricotta cheese with powdered sugar. If the cheese is very moist, be sure to put it in a colander for 3 hours. Mix ricotta and powdered sugar on the day you make the cookies.
5. Cut out the shells as you can see in the photo to make pockets. Put the ricotta cream in a posh and fill generously the biscotti shells. Level the cream with a spatula or a sharp knife. Decorate with candied cherry and sprinkle with powdered sugar.

• Servings : 9
• Ready in : 45 Minutes
• Course : Dessert and Snacks
• Recipe Type : beef, Dessert, Finger foods, recipes for spring, recipes for summer, recipes for winter, Snack
• Ingredient : Caster sugar, Eggs, Flour, Ricotta cheese, Salt, Sugar