Ingredients
Method
- 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.