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.
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.