Preparation

1. Sift the flour, icing sugar and baking powder and transfer everything to the mixer bowl.
2. Cut the butter into cubes and add it to the flour, turn the planetary mixer on and let the dough “sandblast”.
3. When the dough has taken on a sandy consistency, add the egg and grated lemon zest. As soon as the dough begins to stick together, transfer it to a surface and form a ball. Let it rest in the refrigerator for 1 hour.
4. Meanwhile, prepare the filling by mixing, with the help of a spoon, the ricotta with the sugar and the seeds of the vanilla pod. Add the chocolate chips and mix a little more.
5. After the resting time, resume the dough, roll it out to a thickness of ½ cm and, with the help of a 5 cm diameter mold, make some shortcrust pastry discs that you will fill with a generous teaspoon of filling.
6. Close in a half moon shape and seal the edges with the prongs of a fork. Continue until the dough is finished.
7. Bake at 170 ° C and cook for 15 minutes.
8. Remove from the oven, let cool and sprinkle with icing sugar.