Nick Malgieri’s Ricotta Drops: A Whisper of Italian Sunshine

There are certain flavors that transport you. For me, the gentle sweetness and delicate citrus notes of Nick Malgieri’s Ricotta Drops are like a warm breeze carrying the scent of a sun-drenched Italian piazza. I first encountered these delightful little cookies years ago, nestled amongst a dazzling array of confections in his iconic cookbook, “Cookies Unlimited.” What struck me immediately was their understated elegance. Unlike the overly sweet or intensely flavored cookies that often dominate the scene, these were a masterclass in subtlety. They reminded me of a quiet afternoon in a small Tuscan village, where the simplest ingredients, handled with care, create moments of pure bliss. Each bite is a tender whisper, a promise of simple pleasure, and a testament to the magic that happens when quality ingredients meet a skilled hand.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 12-15 minutes
• Total Time: 45-50 minutes (plus cooling)
• Servings: Approximately 75 cookies
• Yield: 75 cookies
• Dietary Type: Dairy

Ingredients

This recipe relies on the quality of its components, so seek out the best ricotta and butter you can find.

• 2 ½ cups all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 8 tablespoons unsalted butter, softened
• 1 cup sugar
• 1 ½ teaspoons vanilla extract
• Zest of 1 lemon (finely grated)
• Zest of 1 orange (finely grated)
• 1 cup whole milk ricotta cheese
• 1 large egg
• 2 egg yolks
• Powdered sugar, for dusting

Equipment Needed

• 2-3 baking sheets
• Parchment paper or aluminum foil
• Mixing bowls (one large for dry ingredients, one for wet)
• Electric mixer (stand mixer with paddle attachment is ideal, but a hand mixer will work)
• Rubber spatula
• Wire cooling racks
• Tin or plastic container with a tight-fitting lid for storage

Instructions

The process for creating these ethereal cookies is straightforward, but attention to detail will yield the most delightful results.

1. Prepare your baking sheets by covering 2 to 3 cookie sheets with parchment paper or aluminum foil. This ensures easy cleanup and prevents sticking.
2. Position your oven racks in the upper and lower thirds of the oven. This arrangement helps to bake the cookies evenly, preventing one batch from overcooking while another is underbaked.
3. Preheat your oven to 325°F (160°C). A moderate temperature is key to allowing these delicate cookies to bake through without browning too quickly.
4. In a mixing bowl, combine the flour, salt, and baking soda. Stir them together thoroughly to ensure the leavening agents and salt are evenly distributed throughout the dry ingredients.
5. In the bowl of your standing electric mixer, fitted with the paddle attachment, beat the softened unsalted butter and sugar together until they are well combined. This initial creaming step is crucial for developing a tender cookie.
6. Next, beat in the vanilla extract, the finely grated lemon zest, and the orange zest. Continue to beat until these aromatic ingredients are fully incorporated, releasing their fragrant oils into the butter mixture.
7. Now, beat in the whole milk ricotta cheese. Mix until the mixture is smooth. It might look a little curdled at first, but keep beating until it achieves a uniform, creamy consistency.
8. Beat in the large egg, and then beat in the egg yolks, one at a time. Ensure the mixture is smooth after each addition before adding the next egg component. This gradual incorporation helps to emulsify the wet ingredients, contributing to the cookie’s delicate texture.
9. Once the wet ingredients are perfectly smooth, remove the bowl from the mixer.
10. Using a large rubber spatula, stir in the dry ingredients that you prepared earlier. Mix just until the ingredients are combined. Be careful not to overmix at this stage, as this can lead to tough cookies. A gentle folding motion is best.
11. Prepare to drop the dough. Drop the dough by teaspoonfuls, spacing them about 2 to 3 inches apart on the prepared pans. This distance allows for spreading during baking. The dough will be relatively soft, so a steady hand is helpful.
12. Bake for 12 to 15 minutes. Keep a close eye on the cookies. They are ready when they have spread slightly and become firm to the touch.
13. They should remain very pale and only color a little on the bottom. Over-baking will result in a crispier, browner cookie, which is not the desired outcome for these tender drops.
14. As soon as the cookies are baked, slide the papers off the pans onto wire cooling racks. This prevents the cookies from continuing to cook on the hot baking sheets.
15. Allow the cookies to cool completely on the wire racks.
16. Once the cookies have cooled, detach them from the parchment or foil.
17. Store them between layers of parchment or waxed paper in a tin or plastic container with a tight-fitting lid. This method protects their delicate structure and prevents them from becoming stale or absorbing odors.
18. Just before serving, dust lightly with powdered sugar. This final flourish adds a touch of sweetness and visual appeal, reminiscent of a dusting of snow on a pastry.

Expert Tips & Tricks

• Ricotta Quality is Paramount: Use the freshest, best-quality whole milk ricotta you can find. If your ricotta seems a bit watery, you can strain it through a fine-mesh sieve lined with cheesecloth for about 30 minutes to remove excess moisture. This will ensure your dough isn’t too wet.
• Gentle Zesting: When zesting your lemon and orange, be sure to only grate the colored part of the peel, avoiding the bitter white pith. A microplane is ideal for this.
• Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until they are just combined. Overmixing develops the gluten in the flour, resulting in a tougher cookie.
• Consistent Dropping: For uniform baking, try to drop the dough into consistent teaspoon-sized mounds. A small cookie scoop can be helpful here.
• Oven Variations: Ovens can vary significantly. Keep a close watch on the cookies during the last few minutes of baking. If your oven tends to run hot, you might need to reduce the baking time slightly. Conversely, if it runs cool, you may need an extra minute or two.
• Parchment vs. Foil: Both parchment paper and foil work well for lining your baking sheets. Parchment paper offers a bit more grip and can sometimes make transferring easier.

Serving & Storage Suggestions

These delicate Ricotta Drops are best served at room temperature, allowing their subtle flavors to fully bloom. A light dusting of powdered sugar just before serving is the traditional and most elegant presentation. They are wonderful on their own, with a cup of coffee or tea, or as a delicate accompaniment to a fruit dessert.

For storage, ensure the cookies are completely cool before packing them away. Store them in an airtight container layered with parchment or waxed paper to prevent them from sticking to each other and to maintain their delicate texture. Properly stored, these cookies will remain fresh at room temperature for up to 4-5 days. They are not typically recommended for refrigeration, as the moisture can affect their texture. Freezing is also not ideal for these tender cookies.

Nutritional Information

Here’s an estimated nutritional breakdown for Nick Malgieri’s Ricotta Drops, keeping in mind that exact values can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	45 kcal	2%
Total Fat	1.9 g	2%
Saturated Fat	1.1 g	5%
Cholesterol	13 mg	4%
Sodium	20 mg	0%
Total Carbohydrate	6 g	2%
Dietary Fiber	0.1 g	0%
Total Sugars	2.7 g	10%
Protein	1 g	1%

(Nutritional values are estimates and will vary based on ingredient choices and portion size.)

Variations & Substitutions

While Nick Malgieri’s original recipe is perfection, a few minor tweaks can offer delightful variations:

• Almond Extract: For a subtle nutty depth, you could substitute ½ teaspoon of almond extract for ½ teaspoon of the vanilla extract.
• Spiced Ricotta Drops: A pinch of ground nutmeg or cinnamon mixed into the dry ingredients can add a warm, comforting note. This is particularly lovely during the autumn months.
• Citrus Swap: If you’re not a fan of orange or lemon, try using the zest of a lime or grapefruit for a different citrus profile.
• Dipping for a Glaze: While not traditional, you could dip the cooled cookies in a simple confectioners’ sugar glaze (powdered sugar mixed with a tiny bit of milk or lemon juice) for a sweeter treat.

FAQs

Q: Why are my Ricotta Drops spreading too much?
A: This could be due to the ricotta being too wet, or the oven temperature being too low, causing the cookies to melt before they set. Ensure your ricotta is well-drained and your oven is accurately preheated.

Q: Can I make these cookies gluten-free?
A: While not a direct substitution in this recipe, you could experiment with a good quality gluten-free all-purpose flour blend. You may need to adjust the liquid slightly.

Q: How can I achieve the perfect pale color?
A: Pay close attention to the baking time. The cookies should look set and feel firm but not show significant browning. They will continue to firm up as they cool.

Q: My dough seems too sticky to drop by the teaspoon. What can I do?
A: Lightly flour your hands or a small spoon before scooping the dough. If it’s still very sticky, a few minutes in the refrigerator can help firm it up slightly.

Q: Can I add chocolate chips to these cookies?
A: While it would change the delicate nature of the cookie, you could fold in a small amount of mini chocolate chips with the dry ingredients for a richer version.

Final Thoughts

Nick Malgieri’s Ricotta Drops are a testament to the beauty of simplicity. They are the kind of cookie that doesn’t shout for attention but earns it through its exquisite tenderness and nuanced flavor. They are perfect for those moments when you desire a sophisticated yet comforting treat, a small indulgence that speaks of quality and care. I encourage you to try them, to experience the gentle charm they offer, and to perhaps create your own sweet memories around them. Share them with loved ones, savor them with a perfectly brewed espresso, or simply enjoy them in quiet contemplation. They are, in essence, little bites of happiness.