FOR THE BATTER:
FOR THE RICOTTA FILLING:
Mix the sifted flour, sugar, and lemon zest together in a mixing bowl. Make a well at the centre of the mixture and pour in the olive oil, lemon juice and brandy.
Start kneading with your hands and then add the water in a steady stream until the mixture turns into a loose, sticky ball.
Keep kneading until soft and smooth, then wrap it in cling film and leave to rest for about 30 minutes.
To prepare the cream filling, if the ricotta isn’t dry enough, let it drain out on a cotton tea towel for a couple of hours. Push the ricotta through a sieve and into a bowl, then add the sugar, chocolate chips and a pinch of cinnamon.
After about half an hour, unwrap the dough, knead a bit more, cut it into pieces and roll out each piece with a rolling pin until quite thin.
Cut out circles using a food ring mould and place a dollop of the cream filling on one half of the circle.
Brush the edges with the egg whites, fold the other half over and seal the edges carefully.
Line a baking sheet with parchment paper and arrange the cassatelle, brushing them with beaten egg yolks. Bake in the oven at 180°C until golden brown.
Place them on a serving dish and sprinkle with icing sugar.
Your Cassatelle di Ricotta are ready! Serve lukewarm and enjoy!