Why You’ll Love This Recipe
- The ricotta creates a luxuriously soft texture.
- Easy to make with simple, pantry-friendly ingredients.
- Perfect balance of almond and vanilla flavors.
- Ideal for gifting, entertaining, or enjoying with a warm beverage.
- A classic Italian-inspired dessert that’s universally loved.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ricotta cheese
- Unsalted butter, softened
- Granulated sugar
- Large egg
- Vanilla extract
- Almond extract
- All-purpose flour
- Baking powder
- Salt
- Sliced almonds (for topping)
- Powdered sugar (for dusting)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: Cream together the softened butter and granulated sugar in a large bowl until light and fluffy. Add ricotta cheese, egg, vanilla extract, and almond extract, mixing until well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Shape Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few sliced almonds gently on top of each cookie.
- Bake: Bake for 15-18 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
- Cool and Dust: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar.
- Serve: Pair with coffee or tea and enjoy!
Servings and Timing
- Servings: 24 cookies
- Preparation Time: 15 minutes
- Cooking Time: 18 minutes
- Calories: Approx. 120 per cookie
Variations
- Chocolate Chip Almond Cookies: Fold in mini chocolate chips for a chocolatey twist.
- Lemon Ricotta Cookies: Substitute almond extract with lemon extract and add lemon zest for a citrusy flavor.
- Glazed Cookies: Drizzle a simple glaze made with powdered sugar, almond extract, and milk instead of dusting with powdered sugar.
- Nut-Free Version: Skip the sliced almonds on top for a nut-free treat.
- Holiday Sparkle: Add festive sprinkles or colored sugar for special occasions.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: For extended freshness, refrigerate in a sealed container for up to 10 days.
- Freezing: Freeze baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slightly in the microwave (5-10 seconds) for a freshly baked taste.
FAQs
How do I prevent my cookies from spreading too much?
Ensure your butter is softened but not melted, and chill the dough for 15 minutes before baking if needed.
Can I substitute ricotta cheese?
Mascarpone can be used as a substitute, though the texture may vary slightly.
Why are my cookies too dense?
Avoid overmixing the dough, as it can make the cookies dense and tough.
Can I use salted butter?
Yes, but reduce the added salt in the recipe to maintain balance.
What’s the best way to measure flour?
Use the spoon-and-level method to avoid packing too much flour into your measuring cup.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
How long should I let the cookies cool before dusting with powdered sugar?
Let them cool completely on a wire rack to prevent the powdered sugar from melting.
Can I add other nuts?
Chopped pistachios or hazelnuts make excellent alternatives to almonds.
What if I don’t have almond extract?
Use additional vanilla extract or a different flavored extract, like orange or coconut.
Can I double the recipe?
Absolutely! Simply double the ingredients and bake in batches as needed.
Conclusion
Italian Almond Ricotta Cookies are a delightful treat with a soft, tender texture and a burst of almond flavor. They’re perfect for sharing, gifting, or indulging yourself. With easy instructions and versatile variations, this recipe is one you’ll want to keep on repeat. Bake a batch today and experience the magic of these Italian-inspired cookies!
Italian Almond Ricotta Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in the soft, chewy perfection of Italian Almond Ricotta Cookies, a classic Italian dessert. Infused with almond and vanilla flavors, these cookies are easy to make, irresistibly delicious, and perfect for any occasion.
Ingredients
- Ricotta cheese
- Unsalted butter, softened
- Granulated sugar
- Large egg
- Vanilla extract
- Almond extract
- All-purpose flour
- Baking powder
- Salt
- Sliced almonds (for topping)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add ricotta cheese, egg, vanilla extract, and almond extract; mix well.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Scoop dough into rounded balls and place on the baking sheet, spacing 2 inches apart. Top with sliced almonds.
- Bake for 15-18 minutes or until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cooled, dust with powdered sugar and serve.
Notes
- Ensure the butter is softened but not melted for the best texture.
- For a citrusy twist, substitute almond extract with lemon extract and add lemon zest.
- Chilling the dough for 15 minutes can prevent excessive spreading.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
