Ricotta Almond Cookies

There’s a certain elegance in a cookie that’s both tender and rich, crisp yet delicately soft at the center. That’s exactly what these Ricotta Almond Cookies offer. With a melt-in-your-mouth texture and a subtle almond aroma that gently rises with each bite, they’re the kind of cookie you reach for when you want something a little different, a little refined — but still comforting and nostalgic.

Behind the Recipe

These cookies were inspired by an Italian grandmother’s treasured recipe passed down through flour-dusted generations. I remember biting into one during a family trip through Tuscany, surprised by how the ricotta made it so soft and light while the almond added just the right touch of nutty sweetness. That experience stayed with me, and years later, I recreated it in my own kitchen with a few modern flourishes — and let me tell you, it’s worth every bite.

Recipe Origin or Trivia

Ricotta cookies have their roots in southern Italy, particularly Sicily and Calabria, where fresh ricotta is often used in both savory and sweet dishes. Almonds, too, have long been a prized ingredient in Italian baking — from marzipan to biscotti. Combining the two creates a cookie that’s not only traditional but also versatile and uniquely delicious. These cookies are often seen around the holidays, but they’re too good to save for just once a year.

Why You’ll Love Ricotta Almond Cookies

These cookies are a true treat — here’s why they’ll win your heart:

Versatile: Perfect for holidays, tea time, or everyday indulgence.

Budget-Friendly: Uses pantry staples and stretches ricotta beautifully.

Quick and Easy: No chilling required, and ready in under 30 minutes.

Customizable: Add citrus zest, dip in chocolate, or dust with powdered sugar.

Crowd-Pleasing: Soft, sweet, and nutty — a combination everyone loves.

Make-Ahead Friendly: Store well and flavors deepen after a day.

Great for Leftovers: Stay moist for days, and pair wonderfully with coffee.

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Chef’s Pro Tips for Perfect Results

These are the little secrets that make a big difference:

• Use whole milk ricotta: It gives the creamiest, richest texture.
• Don’t overmix the dough: Stop once everything is just combined.
• Use almond extract sparingly: A little goes a long way for flavor.
• Let them cool completely: The texture settles beautifully as they cool.
• Dust with powdered sugar before serving: Adds a classic finish and visual charm.

Kitchen Tools You’ll Need

Nothing too fancy needed — just a few kitchen basics:

Mixing Bowls: For combining wet and dry ingredients separately.

Electric Mixer or Hand Whisk: Helps cream butter, sugar, and ricotta until fluffy.

Cookie Scoop or Spoon: Ensures evenly sized cookies.

Baking Sheet: A flat, rimmed tray for perfect baking.

Parchment Paper: Prevents sticking and makes cleanup a breeze.

Cooling Rack: Allows cookies to set without moisture buildup.

Ingredients in Ricotta Almond Cookies

Each component of this recipe plays a beautiful role in flavor and texture. Here’s what you’ll need:

1. All-Purpose Flour: 2 cups — provides structure for soft cookies.
2. Baking Powder: 1 teaspoon — lifts the cookies for a tender bite.
3. Salt: 1/4 teaspoon — balances sweetness and enhances other flavors.
4. Unsalted Butter: 1/2 cup (1 stick), softened — adds richness and flavor.
5. Granulated Sugar: 3/4 cup — the main sweetener for the cookie base.
6. Whole Milk Ricotta Cheese: 1 cup — creates an incredibly moist, soft crumb.
7. Egg: 1 large — binds ingredients and contributes to a tender texture.
8. Almond Extract: 1 teaspoon — infuses the dough with nutty aroma.
9. Vanilla Extract: 1 teaspoon — rounds out the flavor profile.
10. Sliced Almonds (optional): 1/2 cup — for added crunch and presentation.
11. Powdered Sugar (optional): for dusting — gives a sweet, elegant finish.

Ingredient Substitutions

Running low or need alternatives? Here’s how to switch things up:

All-Purpose Flour: Use a gluten-free baking blend 1:1.
Butter: Try margarine or plant-based butter for dairy-free version.
Ricotta Cheese: Mascarpone or strained cottage cheese work well.
Egg: Use 1 flax egg for a plant-based swap.
Almond Extract: Replace with lemon or orange zest for a citrusy twist.
Sliced Almonds: Use chopped pistachios or skip entirely.

Ingredient Spotlight

Ricotta Cheese: Known for its creamy, slightly tangy profile, ricotta adds unmatched softness and moisture without making the cookie heavy. It’s the secret behind the cloud-like texture of these cookies.

Almond Extract: Just a teaspoon perfumes the dough with a nutty, floral note that instantly elevates the flavor — but it’s powerful, so use it with care.

Instructions for Making Ricotta Almond Cookies

Making these cookies is pure joy. Just follow these simple steps:

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Add ricotta, egg, almond extract, and vanilla extract. Mix until combined.
3. Prepare Your Cooking Vessel:
   Gradually add dry ingredients into the wet mixture. Stir until just combined — do not overmix.
4. Assemble the Dish:
   Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few sliced almonds on top if using.
5. Cook to Perfection:
   Bake for 13–15 minutes or until edges are lightly golden and centers are set.
6. Finishing Touches:
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Serve and Enjoy:
   Once cool, dust with powdered sugar for a charming finish. Enjoy with espresso, tea, or just on their own — they’re that good.

Texture & Flavor Secrets

These cookies are light and pillowy, with a crisp edge and soft center. The ricotta makes them incredibly moist, while almond extract brings out an almost floral sweetness that lingers beautifully. The result? A cookie that feels like a cross between a soft shortbread and a delicate cake.

Cooking Tips & Tricks

A few extra touches to take your cookies to the next level:

• Use room temperature ingredients for smoother mixing.
• For uniform size, use a cookie scoop.
• Chill dough for 10 minutes if it feels sticky — helps shape.
• Store in an airtight container to keep them soft for days.

What to Avoid

Stay away from these pitfalls to ensure success:

• Using low-fat ricotta — it can make the cookies watery.
• Overbaking — they’ll lose their soft, tender texture.
• Skipping the salt — it’s key for flavor balance.
• Overmixing — leads to dense, chewy cookies.

Nutrition Facts

Servings: 24
Calories per serving: 110

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

These cookies store beautifully. Once baked and cooled, they can be stored in an airtight container at room temperature for up to 4 days. You can also freeze the dough (scooped onto a tray) for up to 2 months — just bake from frozen, adding 2 extra minutes. The baked cookies can also be frozen and thawed gently for a quick treat anytime.

How to Serve Ricotta Almond Cookies

Serve with an espresso, cappuccino, or hot tea for the perfect afternoon pairing. Arrange on a platter with fresh berries or citrus slices for a lovely brunch display. Or package in parchment and ribbon as a thoughtful homemade gift.

Creative Leftover Transformations

If you happen to have leftovers (lucky you!), here are a few fun ideas:

• Crumble over vanilla yogurt or ice cream.
• Use in a cookie trifle layered with cream and fruit.
• Warm slightly and spread with almond butter.
• Make ice cream sandwiches with a fruity sorbet.

Additional Tips

Want to personalize your cookies even more?

• Add a bit of lemon zest for brightness.
• Dip half the cookie in dark chocolate and sprinkle with sea salt.
• Use cookie stamps or press with a fork for a rustic look.
• Toast almonds for a deeper flavor before topping.

Make It a Showstopper

Presentation is key when serving or gifting. Stack cookies in a clear jar with parchment separators and a twine bow. On a dessert tray, pair with a dusting of powdered sugar and scattered almonds. Or plate with edible flowers and a drizzle of honey for a romantic dessert board.

Variations to Try

Here’s how to mix it up if you’re feeling creative:

• Lemon Ricotta Cookies: Add 1 tablespoon lemon zest and a lemon glaze.
• Chocolate Chip Ricotta Cookies: Fold in 1/2 cup mini chocolate chips.
• Coconut Almond Cookies: Replace half the flour with finely shredded coconut.
• Cranberry Almond Cookies: Add 1/3 cup dried cranberries for a tart contrast.
• Pistachio Ricotta Cookies: Swap almonds with chopped pistachios.

FAQ’s

Q1. Can I freeze these cookies?
Yes! Freeze in an airtight container or freezer bag for up to 2 months.

Q2. Can I use low-fat ricotta?
Whole milk ricotta is best, but low-fat can work with slightly drier results.

Q3. Can I skip the almond extract?
Sure, try lemon or vanilla for a different flavor profile.

Q4. How long do these cookies stay fresh?
About 4 days at room temperature in a sealed container.

Q5. Can I make them ahead for a party?
Absolutely! Bake a day ahead, and dust with powdered sugar just before serving.

Q6. Are these cookies very sweet?
They’re mildly sweet, allowing the ricotta and almond to shine.

Q7. Can I double the recipe?
Yes, just double all ingredients and bake in batches.

Q8. Can I use almond flour?
Not in this recipe — it changes the texture too much.

Q9. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Q10. What’s the best way to store them?
In an airtight container, layered with parchment to avoid sticking.

Conclusion

These Ricotta Almond Cookies are soft, flavorful, and subtly elegant — the kind of treat that makes every bite feel like a hug from the inside. Whether you’re baking for friends, family, or just yourself, these cookies are a warm invitation to pause, indulge, and enjoy something truly special.

Watch How To Make Ricotta Almond Cookies