Ricotta filling
2 heaping cups (500 g) ricotta cheese
1/2 cup (110 g) granulated sugar
1 teaspoon vanilla bean paste
2 teaspoons orange zest
Cookies
4 cups (540 g) all-purpose flour, spooned and leveled
2 teaspoons baking powder
3 large eggs
3/4 cup (155 g) granulated sugar
1/2 cup (120 ml) full-fat milk
1 stick (115 g) unsalted butter, melted and cooled to room temperature
small pinch of salt
1 teaspoon lemon zest
To assemble
1 cup granulated sugar, for coating the cookies
liquid food coloring in red or pink
1 tablespoon rum, or peach liqueur or peach juice
mint leaves or other leaf decorations
Instructions
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