The safety of our guests is our main priority. All guests must wear a mask and all vendors will be taking precautions and following safety protocols. Our activities will take place outside the shops where our vendors will be happy to greet you and show you why the Italian Market is so loved. Hand sanitizer will be provided.

Private Tours

Our Tours are now Private - Just your group!

Nonna’s Lemon Ricotta Cookies

on December 4, 2019

Smooth, rich ricotta and lemon zest make these cookies our family’s favorite. From my mother’s kitchen to yours.

–Cookie Ingredients:
2-1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15 ounce) container whole milk ricotta cheese, strained through cheesecloth
Zest and juice of 1 lemon

–Glaze Ingredients:
2 cups Confectioner’s sugar
Zest of 1 lemon

Juice of 1-1/2 lemons

Rainbow sprinkles/jimmies

–Make Cookies:
In a medium bowl sift flour, baking powder, and salt, set aside.
In a large bowl combine butter and sugar, using an electric mixer, beat until light and fluffy, about 5 minutes.
Add eggs, one at a time, beat until incorporated. Add ricotta cheese, lemon juice, and lemon zest, and beat to combine.
Stir in dry ingredients, with a wooden spoon.  Cover with plastic wrap and place in fridge for one hour.

–Bake Cookies:

Preheat oven to 350 degrees F.

Remove cookie dough from fridge.

Line baking sheet with parchment paper.

Spoon and drop cookie dough  by tablespoonfuls, 2 inches apart onto baking sheet.  I use a small gelato-scooper for even distribution.  Bake cookies for 14 minutes, until edges are golden.  Half way through, rotate cookie sheet for even baking.

Remove cookies from oven.  Using a spatula, remove cookies from sheet and place on cooling rack for about 8-10 minutes.

–Glaze Cookies:
In a small bowl, sift sugar and then add lemon juice and zest, whisk until smooth.  Place sprinkles/jimmies in another small bowl. Form an assembly line: Dip cookies in the glaze first and then dip cookies into sprinkles/jimmies bowl.  Place cookies back on the cooling rack, so excess glaze can drip off.  I place a cookie sheet under the cooling rack to catch any excess glaze.   Let glaze harden for about 2 hours.  Serve cookies on a platter or pack cookies up into a decorative container.

Stay in touch with Us.

Stay in touch with StrEATS of Philly -- In our FREE newsletter you will get baking & cooking tips, recipes and great offers for you and your friends in Philadelphia.

Sign Up

Taco Soup Recipe

on May 13, 2020

Green Eggs and Ham Recipe

on April 12, 2020

Passover the Matzoh!

on April 8, 2020