Description
These Italian Almond Ricotta Cookies are soft, chewy, and bursting with almond flavor. Made with creamy ricotta cheese and topped with sliced almonds and powdered sugar, they’re the perfect Italian-inspired treat for any occasion. Ideal for holidays, gifting, or pairing with coffee. A must-bake for almond lovers!
Ingredients
1 cup whole milk ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sliced almonds
1/4 cup powdered sugar (for dusting)
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add ricotta cheese, eggs, and almond extract to the creamed mixture. Mix until smooth and fully combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Use a cookie scoop to drop dough onto the prepared baking sheet. Leave about 2 inches between each cookie.
7. Lightly press sliced almonds on top of each dough ball.
8. Bake for 13 to 15 minutes, or until the edges turn lightly golden.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Once fully cooled, dust with powdered sugar before serving.
Notes
For best texture, use full-fat ricotta and avoid overmixing the dough.
If your butter is too warm, chill the dough for 10–15 minutes before baking.
Add 1 tablespoon of lemon zest to the dough for a bright citrus twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg