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Sweet Italian Almond Ricotta Cookies

Delightfully soft and fluffy, these almond-flavored cookies made with ricotta are a perfect treat for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup ricotta cheese, drained if watery
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon almond extract
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup almond flour or finely ground almonds Use ground cashews if almond flour is unavailable
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Optional Topping
  • Powdered sugar for dusting Optional for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the ricotta cheese, sugar, and almond extract. Mix until smooth and creamy.
  3. Crack in the egg and whisk until completely incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture to the wet mixture. Stir until just combined, taking care not to overmix.
  6. Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheet.
Baking
  1. Place the cookies in the oven and bake for 15-20 minutes or until golden around the edges.
  2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Finishing Touch
  1. Dust with powdered sugar if desired.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a single layer for up to 3 months and reheat in a preheated oven at 300°F (150°C) for about 5 minutes.