Italian Almond Ricotta Cookies Recipe
These Italian Almond Ricotta Cookies are soft, nutty, and melt-in-your-mouth delights ready in just 20 minutes. Made with creamy ricotta cheese, fragrant almond extract, and topped with a dusting of powdered sugar, these cookies offer a unique twist on traditional almond cookies perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Cookie Dough
- 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)
For Dusting
- Powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large bowl, beat the ricotta cheese, granulated sugar, and softened unsalted butter together until the mixture becomes creamy and smooth, providing a luscious base for the cookies.
- Add Eggs and Extracts: Incorporate the eggs one at a time followed by the vanilla and almond extracts, mixing well to combine all flavors evenly into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture until just combined, taking care not to overmix to keep the cookies tender. Stir in sliced almonds if using for extra crunch and nutty flavor.
- Form Dough Balls: Drop rounded tablespoons of the dough about 2 inches apart on the prepared baking sheets, allowing room for spreading during baking.
- Bake: Place the sheets in the preheated oven and bake for 15 to 18 minutes, or until the edges of the cookies turn a pale golden color, indicating they are perfectly baked.
- Cool and Dust: Let the cookies sit on the baking sheets for 5 minutes post-baking to set, then transfer them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar to finish.
Notes
- For a gluten-free version, substitute the all-purpose flour with a suitable gluten-free blend.
- Slicing almonds are optional but add a delightful crunch; you can also toast them lightly for enhanced flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If you prefer a stronger almond flavor, add an extra ½ teaspoon of almond extract.
- Ensure ricotta cheese is well-drained for best results to avoid overly wet dough.
Keywords: Italian almond ricotta cookies, soft almond cookies, ricotta cookies recipe, nutty cookies, easy Italian dessert
Find it online: https://leofoster.com/italian-almond-ricotta-cookies-recipe/
