Italian Almond Ricotta Cookies changed everything for me one rainy afternoon in my kitchen. I’m Emeli, and like many of you, I used to think homemade cookies meant either marathon baking sessions or settling for dry, crumbly results that barely held together. But during a trip through Sicily years ago, I tasted these cloud-like almond cookies at a tiny bakery, and I knew I had to recreate that magic at home.
These Italian Almond Ricotta Cookies deliver soft, pillowy bites with a delicate almond essence that’ll make you feel like you’re sitting in an Italian café, minus the plane ticket. The secret? Ricotta cheese creates an impossibly tender crumb that stays moist for days. After years of testing and tweaking in both professional kitchens and my own home, I’ve mastered a version that comes together in just 20 minutes from start to finish.
In this guide, I’ll walk you through why this recipe works so beautifully, how to choose the right ingredients, foolproof mixing techniques, and creative variations to make these cookies your own. Whether you’re a beginner baker or a seasoned pro, you’ll discover tips that guarantee perfect results every single time.
Why This Italian Almond Ricotta Cookies Recipe Works
These cookies have become a FoodFansy favorite for good reason. They solve the age-old cookie dilemma: how to create something that’s quick, delicious, and doesn’t require specialized equipment or hard-to-find ingredients.
- Uses pantry-friendly ingredients you likely already have – No fancy Italian imports or specialty baking supplies needed
- Ready in just 20 minutes from mixing bowl to cooling rack – Perfect for spontaneous baking or last-minute gatherings
- Stays soft and tender for up to 5 days – Thanks to the ricotta’s moisture content, these never dry out
- Versatile enough for breakfast, dessert, or gifting – Dress them up with glaze for special occasions or keep them simple for everyday snacking
- Naturally light texture without complicated techniques – The ricotta does all the work, creating an airy crumb without whipping or folding
Choosing the Right Ingredients for Italian Almond Ricotta Cookies
The beauty of these cookies lies in their simplicity, but quality ingredients make all the difference. Let me guide you through what to look for and why it matters.
Best Ricotta for Italian Almond Ricotta Cookies
The ricotta is the star here, so choosing wisely pays off. Whole milk ricotta creates the richest, most tender cookies with that signature cloud-like texture. I always recommend buying ricotta in a tub rather than the pre-packaged basket style, as it tends to be creamier and less grainy.
Look for ricotta with a smooth, slightly wet consistency. If your ricotta seems watery, don’t drain it that moisture contributes to the soft texture. Avoid fat-free or low-fat versions, as they’ll result in denser, less flavorful cookies. Brands like Galbani, Calabro, or even good-quality store brands work beautifully.
If you want to take these cookies to the next level, seek out fresh ricotta from an Italian market or specialty cheese shop. The difference is noticeable, though grocery store ricotta absolutely works for delicious results.
Almond Extract: The Flavor Foundation
Pure almond extract is non-negotiable here. The imitation stuff has a harsh, chemical aftertaste that ruins the delicate balance of these cookies. A little goes a long way one teaspoon in the dough and a half teaspoon in the glaze creates that signature nutty aroma without overwhelming the palate.
Store your almond extract in a cool, dark place, and it’ll last for years. If you’re feeling adventurous, try adding a splash of amaretto liqueur alongside the extract for an adult version with deeper almond complexity.
Butter and Sugar Basics
Unsalted butter gives you control over the salt level, and it should be softened to room temperature for easy creaming. I like to cut my butter into chunks and let it sit out for about 30 minutes before I start baking. It should yield to gentle pressure but not be greasy or melted.
Granulated sugar creates the perfect sweetness level in the cookie base, while powdered sugar in the glaze adds that professional bakery finish. Don’t substitute one for the other they serve different purposes in texture and appearance.
Ingredients & Prep for Italian Almond Ricotta Cookies
Getting organized before you start mixing makes the entire process smoother. Here’s how I approach prep to ensure foolproof results every time.
Essential Cookie Dough Components
For the cookies:
- 1 cup ricotta cheese (whole milk) let it come to room temperature
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon almond extract
- Chopped almonds or colorful sprinkles for topping
Prep Work That Makes the Difference
Before you start mixing, gather all your ingredients and bring your ricotta, butter, and egg to room temperature. Cold ingredients won’t incorporate smoothly, leading to a lumpy dough that bakes unevenly.
Line your baking sheets with parchment paper rather than greasing them. Parchment prevents sticking without adding extra fat, and it makes cleanup incredibly easy. If you don’t have parchment, a silicone baking mat works wonderfully too.
Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Scooping directly from the bag packs in too much flour, creating dry, tough cookies instead of tender ones.
Step-by-Step Cooking Instructions for Italian Almond Ricotta Cookies
I’ve broken down this recipe into simple stages that even beginners can master. Take your time with each step, and you’ll be rewarded with bakery-quality cookies.
Pre-Cooking Prep for Italian Almond Ricotta Cookies
Start by preheating your oven to 350°F (175°C). This is crucial sliding cookies into a properly heated oven ensures even baking and that beautiful light golden color. While the oven heats, line two baking sheets with parchment paper and set them aside.
Gather all your measured ingredients within arm’s reach. This French culinary concept of “mise en place” (everything in its place) prevents forgotten ingredients and keeps you calm and organized. Trust me, there’s nothing worse than realizing you forgot the baking powder when your dough is already mixed.
Mixing the Dough for Italian Almond Ricotta Cookies
In a large mixing bowl, combine the ricotta cheese, softened butter, and granulated sugar. Using a handheld mixer or stand mixer on medium speed, beat these together for about 2 minutes until the mixture becomes light and fluffy. You’ll notice the color lighten slightly and the texture become airy this incorporates air that helps create tender cookies.
Add the egg and almond extract to the ricotta mixture, beating until everything is well combined and smooth. The mixture might look slightly curdled at this point, but that’s completely normal it’ll come together beautifully once you add the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, and salt. This distributes the leavening agent evenly throughout the flour, ensuring consistent rise in every cookie. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or on low mixer speed just until a soft dough forms. Don’t overmix stop as soon as you no longer see streaks of flour. Overmixing develops gluten and creates tough cookies instead of tender ones.
Baking the Italian Almond Ricotta Cookies
Using a tablespoon or small cookie scoop, portion out the dough onto your prepared baking sheets. I like to use a cookie scoop for uniform size, which ensures even baking. Space them about 2 inches apart these cookies spread slightly but maintain their shape beautifully.
Slide the baking sheets into your preheated oven and bake for 10 to 12 minutes. You’re looking for cookies that are set on top and just barely golden around the edges. The centers should still look slightly pale and soft they’ll continue cooking as they cool, and overbaking is the enemy of tender ricotta cookies.
Remove the sheets from the oven and let the cookies rest on the baking sheet for 5 minutes. This cooling period allows them to firm up just enough to transfer without breaking. After 5 minutes, use a spatula to move them to a wire cooling rack.
Glazing the Italian Almond Ricotta Cookies
While the cookies cool completely, prepare your glaze. In a medium bowl, whisk together the powdered sugar, milk, and almond extract until you achieve a smooth, pourable consistency. The glaze should be thin enough to drip slowly off a spoon but thick enough to coat the cookies without running off completely.
Once the cookies are completely cool (this is important glazing warm cookies creates a runny mess), you have two options. For a light glaze, use a spoon to drizzle the mixture over the tops in decorative lines. For full coverage, dip the top of each cookie directly into the glaze, letting excess drip back into the bowl.
Immediately after glazing, sprinkle chopped almonds or colorful sprinkles over the tops. This not only adds visual appeal but gives you a delightful textural contrast with each bite. Let the glaze set for about 15 minutes before serving or storing.
Pro Tips for Perfect Italian Almond Ricotta Cookies
After making hundreds of batches, I’ve learned the small tricks that separate good cookies from extraordinary ones. These insights will help you nail this recipe every single time.
Avoiding Common Italian Almond Ricotta Cookies Mistakes
The biggest mistake I see is overbaking. These cookies are done when they’re just barely golden at the edges and still look slightly underdone on top. They firm up as they cool, so pulling them early ensures that signature soft texture. Set a timer for 10 minutes and check them you can always bake longer, but you can’t undo dried-out cookies.
Don’t skip the resting time on the baking sheet. Moving cookies to a cooling rack too quickly causes them to break or lose their shape. Those 5 minutes allow the structure to set while keeping them tender.
Room temperature ingredients truly matter in this recipe. Cold ricotta and butter won’t cream together properly, leading to dense cookies with an uneven texture. If you forget to take them out ahead of time, microwave the butter for 5 seconds at a time and let the ricotta sit in a bowl of warm water.
Essential Tools for Italian Almond Ricotta Cookies
You don’t need much, but a few key tools make this recipe even easier. A cookie scoop (I prefer a 1-tablespoon size) creates uniform cookies that bake evenly. Parchment paper prevents sticking and makes cleanup a breeze. A wire cooling rack allows air to circulate around the cookies, preventing soggy bottoms.
A handheld or stand mixer makes quick work of creaming the butter and ricotta, though you can do this by hand with a sturdy wooden spoon and some elbow grease. Just make sure to beat vigorously for a couple of minutes to incorporate enough air.
Storing and Keeping Italian Almond Ricotta Cookies Fresh
Store these cookies in an airtight container at room temperature for up to 5 days. The ricotta keeps them incredibly moist, so they actually taste better on day two or three. Layer them between sheets of parchment paper if you’re stacking them to prevent the glaze from sticking.
For longer storage, freeze un-glazed cookies in a freezer-safe container for up to 3 months. Thaw at room temperature, then prepare fresh glaze and top them just before serving. I don’t recommend freezing glazed cookies, as the topping can become weepy or crack when thawed.
Flavor Variations for Italian Almond Ricotta Cookies
Once you’ve mastered the basic recipe, these variations let you customize the cookies for different occasions, dietary preferences, or simply to keep things interesting.
Citrus-Infused Italian Almond Ricotta Cookies
Add the zest of one lemon or orange to the dough along with the wet ingredients for a bright, refreshing twist. The citrus complements the almond beautifully and adds complexity without extra work. You can also add a tablespoon of fresh lemon juice to the glaze, reducing the milk slightly to maintain the right consistency.
Chocolate Chip Italian Almond Ricotta Cookies
Fold ½ cup of mini chocolate chips into the finished dough for a crowd-pleasing variation. The chocolate melts slightly during baking, creating pockets of richness throughout. Dark chocolate works wonderfully here, but milk chocolate appeals to kids and creates a sweeter cookie overall.
Holiday Spice Italian Almond Ricotta Cookies
During fall and winter, add ½ teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients. Use vanilla extract instead of almond if you prefer a more traditional spice cookie flavor profile. Top with cinnamon sugar instead of glaze for a simpler, homey presentation.
Global Flavor Profiles for Italian Almond Ricotta Cookies
| Variation | Ingredients to Add | Glaze Modification | Best For |
|---|---|---|---|
| Lavender Honey | 1 tsp dried culinary lavender to dough | Replace milk with honey in glaze | Afternoon tea, bridal showers |
| Pistachio Rose | Replace almond extract with rose water, fold in ¼ cup chopped pistachios | Add 2 drops rose water to glaze, top with crushed pistachios | Middle Eastern-inspired dessert table |
| Maple Walnut | Replace ½ cup sugar with maple syrup, add ½ cup chopped walnuts | Use maple syrup instead of milk in glaze | Fall gatherings, breakfast cookies |
| Coconut Lime | Add ½ cup shredded coconut to dough, use lime zest | Replace almond extract with lime zest in glaze | Summer parties, tropical theme |
| Espresso Chocolate | Add 2 tsp instant espresso powder to dough, fold in chocolate chips | Add 1 tsp instant espresso to glaze | Coffee lovers, afternoon pick-me-up |
Serving Suggestions for Italian Almond Ricotta Cookies
These versatile cookies fit into countless occasions, from casual weekday treats to elegant entertaining. Here’s how I like to serve them for maximum impact.
Perfect Pairings with Italian Almond Ricotta Cookies
Serve these cookies alongside a strong espresso or cappuccino for an authentic Italian café experience. The bitter coffee balances the sweetness perfectly, and there’s something deeply satisfying about dunking a soft cookie into hot coffee.
For dessert service, plate two or three cookies with a scoop of vanilla gelato or a dollop of fresh whipped cream. A drizzle of honey or a few fresh berries adds elegance without complicating the presentation.
During holidays, arrange them on a pretty platter alongside other Italian cookies like biscotti and pizzelle for a varied cookie tray. The soft texture of these ricotta cookies provides nice contrast against crunchier varieties.
Beverage Pairings for Italian Almond Ricotta Cookies
A sweet white wine like Moscato d’Asti complements the almond flavor beautifully and won’t overpower the delicate cookies. For tea drinkers, Earl Grey or chamomile both work wonderfully the bergamot in Earl Grey especially plays nicely with almond.
If you’re serving these at a party, consider a dessert cocktail like an Amaretto Sour or a limoncello spritz. The almond liqueur echoes the cookie’s flavor, creating a harmonious pairing that impresses guests.
For kids or non-drinkers, cold milk is classic for a reason. The creamy richness cuts through the sweetness and makes these cookies feel like a comforting treat rather than a fancy dessert.
FAQs About Italian Almond Ricotta Cookies
Over the years, readers have asked me countless questions about this recipe. Here are the most common concerns and my tried-and-true solutions.
Can I make Italian Almond Ricotta Cookies ahead of time?
Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator, covered tightly with plastic wrap. Let it come to room temperature for about 20 minutes before scooping and baking. Baked cookies keep beautifully for 5 days in an airtight container, and they actually improve after a day as the flavors meld.
Why are my Italian Almond Ricotta Cookies spreading too much?
Excessive spreading usually happens when the butter is too soft or melted, or when the oven temperature is too low. Make sure your butter is softened but still holds its shape, and verify your oven temperature with an oven thermometer. Also check that you’re using the correct amount of flour too little flour causes spreading.
Can I use low-fat ricotta in Italian Almond Ricotta Cookies?
I strongly recommend sticking with whole milk ricotta for the best texture and flavor. Low-fat or part-skim ricotta has less fat and more water, which can make the cookies denser and less tender. The whole milk version creates that signature cloud-like texture that makes these cookies special.
How do I prevent the glaze from getting too thick or too thin on Italian Almond Ricotta Cookies?
The glaze consistency depends on the milk-to-sugar ratio. If it’s too thick, add milk one teaspoon at a time until it reaches a pourable consistency. If it’s too thin, whisk in more powdered sugar a tablespoon at a time. The ideal glaze should coat the back of a spoon and drip slowly.
Are Italian Almond Ricotta Cookies safe during pregnancy?
Yes, these cookies are safe for pregnant women. All ingredients are fully cooked during baking, including the egg, which reaches a safe internal temperature. The ricotta is a pasteurized dairy product, making it completely safe. As always, consult with your healthcare provider about specific dietary concerns.
Can I freeze the dough for Italian Almond Ricotta Cookies?
Yes! Scoop the dough into portions and freeze them on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time. This is perfect for having fresh cookies whenever a craving hits.
Conclusion
Italian Almond Ricotta Cookies have become one of the most beloved recipes in my kitchen, and I hope they bring you as much joy as they’ve brought me. There’s something magical about pulling a tray of these pillowy, almond-scented cookies from the oven, knowing you created something special in just 20 minutes.
The beauty of this recipe lies in its simplicity and reliability. You don’t need professional training or expensive equipment just quality ingredients, a little care, and the willingness to embrace the imperfectly perfect nature of homemade cookies. Each batch you make will teach you something new about timing, texture, and flavor.
If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!
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Italian Almond Ricotta Cookies: Soft, Nutty Bites in 20 Minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, nutty, and delightfully moist, these Italian Almond Ricotta Cookies come together in just 20 minutes — a perfect bite of Italian sweetness.
Ingredients
1 cup ricotta cheese (whole milk)
1/2 cup unsalted butter, softened
1 cup sugar
1 egg
1 tsp almond extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup powdered sugar
2 tbsp milk
1/2 tsp almond extract
Chopped almonds or sprinkles (for garnish)
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheet.
2. Beat ricotta, butter, and sugar until fluffy.
3. Add egg and almond extract; mix well.
4. Combine flour, baking powder, and salt separately, then mix with wet ingredients.
5. Scoop dough onto tray and bake 10–12 minutes.
6. Cool slightly, prepare glaze, and drizzle over cookies.
7. Top with chopped almonds or sprinkles.
Notes
For extra softness, use whole-milk ricotta.
Store in an airtight container up to 5 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Italian Almond Ricotta Cookies, Almond Cookies, Ricotta Dessert