Italian Almond Ricotta Cookies
By Ethan Parker
Experience the delightful texture and flavor of authentic Italian Almond Ricotta Cookies. With a rich, buttery almond taste and a moist, cake-like consistency, these cookies offer a magical bite that melts in your mouth. Topped with lightly toasted sliced almonds and dusted with powdered sugar, they not only impress with their appearance but also provide a perfect balance of sweetness and crunch. Ideal for holiday celebrations or as a special treat any day, these cookies are sure to please any palate.
Ingredients
- •0.5 cup unsalted butter (softened)
- •1 cup granulated sugar
- •1 cup whole milk ricotta cheese
- •1 large egg
- •1 tsp vanilla extract
- •1 tsp almond extract
- •2.5 cups all-purpose flour
- •1 tsp baking powder
- •0.5 tsp baking soda
- •0.5 tsp kosher salt
- •lightly toasted sliced almonds (for topping)
- •fine white powdered sugar (for dusting)
Instructions
- 1
In a large bowl, beat the softened unsalted butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- 2
Add whole milk ricotta cheese, egg, vanilla extract, and almond extract; beat on medium speed until smooth.
- 3
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt.
- 4
Gently fold the dry ingredients into the wet ricotta mixture until just combined, stopping as soon as the flour disappears.
- 5
Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours.
- 6
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 7
Scoop 1.5-tablespoon balls of dough, roll them smoothly, and gently press the toasted sliced almonds into the top of each dough ball.
- 8
Bake for 12-14 minutes, until the cookies rise and have a slightly cracked surface but remain pale golden on top.
- 9
Transfer the cookies to a wire rack to cool completely, then dust with fine white powdered sugar before serving.
