Ingredients for the ricotta shortcrust pastry:
°250g of flour
°100g of butter
°80g of sugar
°1 teaspoon baking powder
°jam to taste
In a planetary mixer, mix the flour with the cold butter cut into pieces, until obtaining a sandy mixture.
At this point, add the sugar and yeast, then the ricotta. Keep kneading until you get a smooth dough.
Kneading again by hand for a some sec on a work surface & wrapping in cling film.
Put in the refrigerator to rest for about half an hour.
Once the time has elapsed, take the dough back and roll it out fairly thinly on a floured surface, a few millimeters at most.
With a round cookie cutter, cut the dough into several circles (about 35-40 should come out).
On each, place a small teaspoon of jam in the center (be careful not to fill the filling too much, otherwise the edges cannot be closed well and during cooking the jam comes out of the biscuit), close the croissant biscuit by pressing lightly around the edges so that the dough adheres well.
Place the biscuits thus obtained on a plate covered with parchment paper and bake in a preheated oven at 180° for 15-18 minutes or until they have reached a light golden color.
Leave to cool and sprinkle with powdered sugar.