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Whole wheat Ricotta Egg-Free Biscuits


550 g 00 flour 

200 g whole wheat flour 

500 g sugar 

1.125 kg cows’ milk ricotta 

1 sachet baking powder lemon rind or vanillin 


For brushing and decorating

Egg or milk

Fabbri Amarenas in syrup


More than 1 hour


x 4

Whole wheat Ricotta Egg-Free Biscuits


Mix all the ingredients together into a smooth dough, and then leave it to rest in the refrigerator for a while. When it has rested, make three strips and braid them together to form a medium-sized plait.  If you make smaller biscuits, you will make more biscuits, and vice versa. Brush the biscuits with milk or beaten egg, put an amarena on the top and bake in a pre-heated oven at 180°C for 20 minutes. You can also make a spiral shape if you wish, but it’s better not to make the strips bigger than your little finger, as they will swell up during baking and might lose their shape if they are too big.

Recipe by lacasadibetty