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Ricotta and Cannella
Palermo (Sicilia) — Mother recipe · en it
A traditional Sicilian sweet, soft and sweet as a caress.
📷 DinaBenedettoFerrandina — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 200g of ricotta
- 100g of sugar
- 2 tablespoons of ground cinnamon
- 100g of crushed almonds
- 2 eggs
- 1 teaspoon of vanilla extract
- 100g of flour
- 100g of butter
- 100g of icing sugar
Method
- In a bowl, mix the ricotta, sugar, cinnamon, eggs, vanilla, flour, and melted butter.
- Add the crushed almonds and mix well.
- Line a baking tray with parchment paper and pour the mixture.
- Use a bowl or a fork to form small circles to make the cannelloni.
- Repeat the process for the second baking tray.
- Beat the egg with icing sugar and brush it over each cannelloni.
- Bake at 180°C for 20-25 minutes or until the cannelloni are golden.
- Allow to cool before serving.
The story
Ricotta and cannella is a traditional dessert from Palermo, where local ricotta is mixed with cinnamon and sugar to create a exquisite sweet treat.
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