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Cottage cheese biscuits

Ingredients (for 12 cakes):

  • 150 g cottage cheese
  • 4 tbsp peanut butter
  • ½ cup erythrol
  • 1 cup spelt flour
  • 1 teaspoon of baking powder
  • 50 g of chocolate 

To prepare the recipe you will need:

Flat mold 37cm Flat mould 45x30.5x2.6cm


  1. Mash the cottage cheese with a fork and combine with the melted peanut butter.
  2. In a separate bowl, mix the flour, baking powder and erythrol. Pour into the mixture and knead into a dough.
  3. Cut the chocolate into small pieces and stir into the batter.
  4. Form balls and place them on a baking tray lined with baking paper, then flatten each one.
  5. Place in an oven preheated to 180⁰C and bake for 12-15 minutes.


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Baking sheet 37x32x2
  • classic shape 
  • ideal for preparing puff pastry and modern pizzas
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.

  • Do not use in dishwashers or microwaves.

  • Do not use sharp objects that could damage the surface.

  • Grease the inner surface before use.

  • Wash and dry after use.

  • Avoid sudden changes in temperature.

  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.