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Italian Almond Ricotta Cookies

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Delicious and moist Italian Almond Ricotta Cookies, bursting with flavor and perfect for any occasion.

Ingredients

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  • 0.5 cup unsalted butter (softened to room temperature)
  • 1 cup granulated sugar
  • 1 cup whole milk ricotta cheese (drained if excessively wet)
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2.5 cups all-purpose flour (spooned and leveled)
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.5 cup lightly toasted sliced almonds (for topping)
  • 0.5 cup fine white powdered sugar (for heavy dusting)

Instructions

  1. Creaming the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy.
  2. Incorporating Ricotta and Egg: Add the ricotta cheese, egg, vanilla extract, and almond extract. Mix until fully combined.
  3. Whisking Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
  4. Combining Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Shaping the Cookies: Form small balls of dough on a lined baking sheet, leaving space between each one.
  6. Topping with Almonds: Sprinkle each cookie with toasted sliced almonds, pressing them gently into the dough.
  7. Baking to Perfection: Preheat your oven to 350°F (175°C) and bake for about 12-15 minutes, or until lightly golden.
  8. Cooling and Dusting: Let cool briefly before transferring to a wire rack. Dust with powdered sugar when completely cool.

Notes

For a twist, add citrus zest or swap all-purpose flour with almond flour for gluten-free options.

Nutrition

Find it online: https://pinrecipezbylinaa.com/italian-almond-ricotta-cookies/

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