Cookies with Pistachio Cream without Eggs

In a bowl, mix the ricotta with the sugar until you get a creamy mixture.

Add the sunflower oil, potato starch, and sifted baking powder.

Mix and finally add the flour little by little.

Knead until you form a compact dough.

Roll it out with the help of a rolling pin into a rectangular shape.

Spread the pistachio cream on the surface, leaving the edges free.

Roll the dough from the long edge, using parchment paper to help.

Seal the outer edges well and bake at 180°C for about 15 minutes.

When the roll is nicely golden, you can remove it from the oven.

Let it cool completely.

Slice the roll into pieces.