I found this recipe via my favorite Italian cooking blog by Marie, Proud Italian Cook. This recipe for Biscotto Dolce Di Ricotta is on a website for yet another Italian cook, Laurie, on her blog Dalla Mia Cucina. If I could run her blog better, I would be able to follow via Blogger, but try as I may, I just haven't broken that code...These ladies have very snazzy blogs which we hope someday to aspire to.
I can't possibly copy the recipes here, so please use the links above to copy the recipe. Dalla Mia does a fabulous job of showing her steps, but I tried to do the same for our blog. And, please accept my apologies for the majority of these photos. It wasn't until the last few shots that I realized that my digital camera has a portrait setting for FOOD! Imagine that...So, as I'm a food photographing newbie, bear with me folks.
Add the butter in large chunks, and pulse maybe 10 times. You will achieve a sandy texture, which is essential for the dough. It makes a tender and sweet dough, with evenly distributed butter. The butter is almost the same size of the sugar. Sorry for the blur...