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Ricotta Kisses (Baci di Ricotta)

 1 cup ricotta
 2 large eggs
 1/2 cup Italian 00 flour
 1 1/2 teaspoons baking powder
 Pinch of salt
 1/2 teaspoon ground cinnamon
 1 tablespoon superfine sugar
 1/2 teaspoon vanilla extract
 Vegetable oil for frying
 2 teaspoons confectioners' sugar.

1. In a medium bowl, combine ricotta and eggs, and mix until smooth. Add flour,
baking powder, salt, cinnamon, sugar and vanilla. Mix again to make a smooth batter.

2. Fill a wide, shallow skillet with about  3/8 inch of oil. Place over medium-high heat
until a bit of batter sizzles when dropped in. Drop rounded teaspoons of batter into pan,
5 or 6 at a time. When batter puffs and undersides turn golden brown, after about 1 minute,
flip kisses and allow to brown again for about 1 more minute. Transfer browned kisses to
paper towels to drain, and continue until all batter is used.

3. Pile kisses in a rough pyramid on a serving plate. Pass confectioners' sugar through a
small fine-meshed sieve evenly over baci. Serve immediately.