Print

Italian Almond Ricotta Cookies Recipe

Italian Almond Ricotta Cookies Recipe
Print Recipe

★★★★★

5 from 5 reviews

These Italian Almond Ricotta Cookies are soft, moist, and subtly sweet treats made with creamy ricotta cheese and flavored with almond and vanilla extracts. They feature a tender crumb with a hint of almond crunch from sliced almonds and are perfectly finished with a dusting of powdered sugar. Ideal for a delightful afternoon snack or dessert.

Ingredients

Scale

Wet Ingredients

  • 2 cups (500 g) ricotta cheese (whole-milk)
  • 1 cup (200 g) granulated sugar
  • ½ cup (113 g) unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract

Dry Ingredients

  • 3 cups (375 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Add-ins and Toppings

  • ½ cup sliced almonds (optional)
  • Powdered sugar, for dusting

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Ricotta, Sugar, and Butter: In a large bowl, beat together the ricotta cheese, granulated sugar, and softened unsalted butter until the mixture becomes creamy and smooth.
  3. Add Eggs and Extracts: Mix in the eggs one at a time, followed by the vanilla extract and almond extract, blending well after each addition to create a uniform batter.
  4. Combine Dry Ingredients and Fold In: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. If using, gently stir in the sliced almonds to add texture.
  5. Shape Cookies on Baking Sheets: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
  6. Bake the Cookies: Bake the cookies in the preheated oven for 15 to 18 minutes, or until the edges turn a pale golden color, indicating they are cooked through.
  7. Cool and Dust: Let the cookies rest on the baking sheets for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. Once cool, dust the cookies with powdered sugar for a classic Italian finish.

Notes

  • You can omit the sliced almonds if you prefer a smoother texture or to avoid nuts.
  • Ensure the ricotta cheese is well-drained to avoid excess moisture that can affect cookie texture.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend, but adjust baking time as needed.
  • These cookies pair wonderfully with coffee or tea for a satisfying treat.

Nutrition

Keywords: Italian almond ricotta cookies, ricotta cookies, almond cookies, Italian desserts, soft cookies, almond extract cookies, ricotta cheese dessert

Find it online: https://thehungrymason.com/italian-almond-ricotta-cookies-recipe/