Ingredients
Instructions
- In the mixer, beat the eggs, salt, and sugar for about 15 minutes until the mixture turns thick and fluffy. Then, incorporate the flour into the dough using a spatula.
- Place the dough into a disposable pastry bag without any nozzles, or use a zipper-lock bag. Cut off one of the corners to create a small opening for piping. Squeeze the dough onto the baking paper, shaping it into domes. As you form the domes, add a bit more dough in the center to encourage it to rise slightly more in the middle during baking. This will make it easier to cut and create a pocket.
- Bake the shells in a preheated oven at 356°F (180°C) for about 12 minutes or until they turn golden. After baking, place the shells on a wire rack to cool. Once cooled, store them in a bag to prevent them from drying out.
Filling
- For the filling, combine ricotta cheese with powdered sugar. If the cheese has a high moisture content, make sure to drain it in a colander for at least 4 hours beforehand. It's recommended to mix the ricotta and powdered sugar on the same day you plan to make the cookies.
- Slice open the shells to create pockets. Generously fill the biscotti shells with the ricotta cream. Use a spatula to even out the cream's surface. Garnish the filled shells with candied cherries and dust them with powdered sugar for decoration.
Nutrition
Notes
Use fresh ricotta: Choose high-quality, fresh ricotta cheese for a creamy, smooth filling. If the ricotta is too grainy or watery, drain it in a fine sieve or cheesecloth overnight.
Sweeten gently: Add powdered sugar gradually to the ricotta cream to control sweetness. You want it sweet but not overpowering.
Flavor your filling: Enhance the ricotta cream with a touch of vanilla extract, lemon or orange zest for a fresh, aromatic lift.
Bake sponge cakes carefully: The sponge shells should be light and airy but firm enough to hold the filling without collapsing. Avoid overbaking.
Cool completely before assembling: Let the sponge cakes cool fully to prevent the ricotta cream from melting or becoming runny.
Slice with care: Use a sharp serrated knife to slice the sponge shells horizontally, creating even pockets without tearing.
Chill before serving: After assembling, refrigerate the Sospiri di Monaca for at least an hour. This helps the flavors meld and the filling to set.
Garnish thoughtfully: Top each dessert with a bright candied cherry or a sprinkle of powdered sugar for a classic look.
Estimated nutrition breakdown for Sospiri di Monaca per serving. The figures are based on typical recipes for ricotta‑filled Italian cookies and similar ricotta desserts,which usually fall around 230–300 calories per serving with notable sugar and fat from the ricotta, sugar, and egg‑fortified shell.
Ricotta cheese and sugar in the filling provide most of the calories and sugar content — rich in fat and carbohydrates.
The biscuit shell (savoiardo‑style pan di Spagna) also contributes carbohydrates and calories from flour and sugar.
Nutrition Facts (Estimated)
Amount per Serving
Calories~270 kcal
Total Fat12 g
Saturated Fat 6 g
Trans Fat 0g
Cholesterol 85 mg
Total Carbohydrate 35 g
Dietary Fiber 1 g
Added Sugars 22 g
Protein 6 g
% Daily Values (%DV) are based on a 2,000-calorie diet.