Name: Italian Almond Ricotta Cookies Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Italian
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; 3 cups (375 g) all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup sliced almonds (optional); Powdered sugar

Jump to Recipe

Italian Almond Ricotta Cookies are soft, nutty bites that come together quickly for a delightful treat. With the rich creaminess of ricotta and a hint of almond, these cookies are perfect for any occasion and ready in just 20 minutes.

The image shows a close-up of a white plate filled with five almond cookies. Each cookie has a rough texture with a slightly golden edge and is dusted generously with white powdered sugar. On the top surface of each cookie, whole and sliced brown almonds are scattered, pressed lightly into the dough. The cookies are piled together, giving a sense of soft but firm structure. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
3 cups (375 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup sliced almonds (optional)
Powdered sugar, for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: Beat the ricotta, sugar, and softened butter together until the mixture is smooth and creamy.
Step 3: Mix in the eggs, vanilla extract, and almond extract until fully combined.
Step 4: Whisk the flour, baking powder, baking soda, and salt in a separate bowl. Fold this dry mixture into the wet ingredients until just combined. If using, stir in the sliced almonds gently.
Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 6: Bake for 15 to 18 minutes, or until the edges of the cookies are a pale golden color.
Step 7: Allow the cookies to rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cool, dust with powdered sugar.

Tips & Variations

For extra almond flavor, toast the sliced almonds lightly before adding them to the dough.
If you prefer a dairy-free option, substitute ricotta with a plant-based ricotta alternative.
To make these cookies gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.
Swap powdered sugar dusting with a light drizzle of melted white chocolate for a different touch.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a sealed container for up to 1 month. When ready to enjoy, thaw at room temperature and dust with powdered sugar again if needed. These cookies are best served fresh but remain tender when reheated briefly in a low oven or microwave.

How to Serve

The image shows a close-up of soft, round cookies with a rough, slightly cracked texture. Each cookie has a light golden cream base dusted generously with white powdered sugar. Thin, light brown almond slices and whole almonds are scattered on top of each cookie, adding texture and contrast. The cookies are stacked closely together on a white plate with a small pink floral pattern partly visible. The background is a smooth white marbled surface, softening the overall look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole-milk ricotta?

Yes, you can use part-skim ricotta, but the cookies may be slightly less rich and moist. Whole-milk ricotta provides the best texture and flavor.

Why do the cookies need to rest on the baking sheets before cooling completely?

Letting the cookies rest on the baking sheets for a few minutes allows them to firm up slightly, making them easier to transfer to a cooling rack without breaking.