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Ricotta Almond Cookies

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Soft, tender, and delicately sweet, these Ricotta Almond Cookies blend creamy ricotta with fragrant almond extract for an elegant twist on a classic cookie.

Ingredients

  • All-Purpose Flour: 2 cups
  • Baking Powder: 1 teaspoon
  • Salt: 1/4 teaspoon
  • Unsalted Butter: 1/2 cup (1 stick), softened
  • Granulated Sugar: 3/4 cup
  • Whole Milk Ricotta Cheese: 1 cup
  • Egg: 1 large
  • Almond Extract: 1 teaspoon
  • Vanilla Extract: 1 teaspoon
  • Sliced Almonds (optional): 1/2 cup
  • Powdered Sugar (optional): for dusting

Instructions

  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 and enjoy.

Notes

  • Use whole milk ricotta for best results.
  • Avoid overmixing to keep cookies soft.
  • For extra flavor, add lemon or orange zest.
  • Cookies can be frozen for longer storage.

Nutrition

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