Italian Almond Ricotta Cookies remind me of Sunday afternoons at my Nonna’s house, where the scent of almond extract would drift through every room, pulling us all toward the kitchen. I’m Emeli, and at FoodFansy, I believe the best recipes are the ones that carry stories and these cookies? They’re pure magic. If you’ve ever bitten into a cookie only to find it dense, dry, or disappointingly bland, I’m here to change that. These Italian Almond Ricotta Cookies are cloud-like, tender, and bursting with delicate almond flavor. They’re the kind of treat that makes people pause mid-conversation and ask, “What’s in these?”
As someone who’s spent years perfecting cookies in both professional kitchens and my own home, I can tell you: ricotta is the secret weapon. It creates an impossibly soft texture that stays moist for days. In this guide, I’ll walk you through choosing quality ingredients, mixing techniques that prevent overly dense cookies, foolproof baking tips, and creative flavor variations. Whether you’re baking for a holiday platter or a simple Tuesday treat, these cookies deliver every single time.
Why This Italian Almond Ricotta Cookies Recipe Works
These Italian Almond Ricotta Cookies strike the perfect balance between simplicity and sophistication. Here’s what makes them absolutely irresistible:
- Ricotta creates unmatched tenderness – The cheese adds moisture and a delicate crumb that traditional butter cookies can’t achieve
- Ready in under 30 minutes – From mixing bowl to cooling rack, these come together faster than most cookie recipes
- Affordable ingredients you already have – Flour, sugar, butter, ricotta, and almond extract are pantry-friendly staples
- Versatile for any occasion – Dress them up with glazes for holidays or keep them simple for everyday snacking
- Naturally soft texture that lasts – Unlike many cookies that turn hard overnight, these stay pillowy for days
Choosing the Right Ingredients for Italian Almond Ricotta Cookies
The beauty of Italian Almond Ricotta Cookies lies in their simplicity, which means each ingredient plays a starring role. Here’s how to select the best.
Best Ricotta for This Recipe
Whole milk ricotta is your best friend here. It provides richness and moisture without making the dough too wet. If your ricotta looks very watery when you open the container, drain it slightly by placing it in a fine-mesh strainer for 15-20 minutes. You want it creamy but not swimming in liquid. Avoid low-fat or skim ricotta they’ll produce drier, less flavorful cookies.
Buying Tips for Quality Ingredients
- Almond extract: This is where the signature flavor comes from. Buy pure almond extract, not imitation, for authentic taste
- Butter: Use unsalted butter so you control the salt level. European-style butter adds extra richness
- Eggs: Room temperature eggs incorporate more smoothly into the batter
- Flour: All-purpose flour works perfectly no need for cake flour or specialty blends
Ingredient Substitutions
While these cookies are best as written, here are some swaps if needed:
- Ricotta substitute: Full-fat Greek yogurt can work in a pinch, though the texture will be slightly denser
- Almond extract substitute: Vanilla extract or lemon extract creates a different but delicious flavor profile
- Butter substitute: I don’t recommend replacing the butter, as it’s crucial for texture and flavor
Ingredients & Prep for Italian Almond Ricotta Cookies
Getting your ingredients and workspace ready is half the battle. Here’s everything you need.
Meat Prep Essentials for Italian Almond Ricotta Cookies
Wait no meat here! But preparation is still key:
- Drain ricotta slightly if very wet – Pat with paper towels or strain for 15 minutes
- Bring all ingredients to room temperature – This ensures even mixing and prevents the butter from seizing
Marinades/Flavor Base for Italian Almond Ricotta Cookies
Your ingredient lineup includes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 1 cup whole milk ricotta cheese
- 1½ teaspoons pure almond extract
- 2 large eggs
No marinating needed simple mixing delivers bold flavor. The almond extract infuses every bite, while the ricotta keeps things tender.
Pantry Staples for Italian Almond Ricotta Cookies
Make sure you have these basics on hand:
- All-purpose flour
- Granulated sugar
- Baking powder
- Unsalted butter
Step-by-Step Cooking Instructions for Italian Almond Ricotta Cookies
Let me walk you through this process like we’re baking together in my kitchen. Trust me it’s easier than you think.
Pre-Cooking Prep for Italian Almond Ricotta Cookies
First, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed. Beat for about 3-4 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air, which helps create a tender cookie.
Next, add the ricotta cheese, eggs, and almond extract to the butter mixture. Mix on medium-low speed until everything is well combined and smooth. Don’t worry if it looks slightly curdled that’s normal with ricotta.
Cooking Method for Italian Almond Ricotta Cookies
In a separate bowl, whisk together the flour and baking powder. This ensures the leavening is evenly distributed. Now, gently fold the dry ingredients into the wet mixture using a rubber spatula or mixing on the lowest speed. Mix just until no flour streaks remain overmixing will make your cookies tough.
The dough will be soft and slightly sticky, almost like thick cake batter. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. These cookies spread slightly but not dramatically.
Slide the baking sheets into your preheated oven and bake for 12-14 minutes. Watch them carefully you’re not looking for golden-brown cookies here.
Doneness Check for Italian Almond Ricotta Cookies
Italian Almond Ricotta Cookies are done when they’re set but still pale on top. The edges may be very lightly golden, and the bottoms should be just barely golden-brown. If the tops brown significantly, you’ve overbaked them. The cookies will look slightly underdone when you pull them out, but they’ll firm up as they cool. When you gently press the top, it should spring back slightly but still feel soft.
Resting for Italian Almond Ricotta Cookies
This step is crucial: let the cookies cool on the baking tray for 5 minutes. They’re delicate when hot and will break if you move them too soon. After 5 minutes, transfer them to a wire cooling rack using a thin spatula. They’ll continue to set as they cool completely. If you plan to glaze them, wait until they’re completely cool about 30 minutes.
Pro Tips for Perfect Italian Almond Ricotta Cookies
After making these cookies countless times (and eating far too many in the name of “testing”), here are my insider secrets.
Avoiding Dense or Flat Italian Almond Ricotta Cookies
The most common mistake is overmixing the dough once you add the flour. Mix just until combined those last few streaks of flour will incorporate as you scoop. Also, make sure your baking powder is fresh. If it’s more than six months old, it loses potency and your cookies won’t rise properly. Finally, don’t skip the creaming step. Those 3-4 minutes of beating butter and sugar create air pockets that keep the cookies light.
Tool Recommendations for Italian Almond Ricotta Cookies
While you don’t need fancy equipment, a few tools make the process smoother:
- Cookie scoop (2-tablespoon size): Creates uniform cookies that bake evenly
- Electric mixer: Stand or hand mixer both work just makes creaming much easier
- Parchment paper: Prevents sticking and makes cleanup a breeze
- Wire cooling rack: Allows air circulation so bottoms don’t get soggy
Storage & Reheating for Italian Almond Ricotta Cookies
Store Italian Almond Ricotta Cookies in an airtight container at room temperature for up to 5 days. They actually improve after a day as the flavors meld. For longer storage, freeze unglazed cookies in a freezer-safe container for up to 3 months. Thaw at room temperature for about an hour before serving. If you’ve glazed them, I recommend freezing separately and glazing after thawing the glaze can get sticky in the freezer.
Flavor Variations for Italian Almond Ricotta Cookies
One of my favorite things about these cookies is how easily they adapt to different flavor profiles.
Citrus Twist for Italian Almond Ricotta Cookies
Add the zest of one lemon or orange to the butter and sugar when creaming. Replace the almond extract with 1 teaspoon of vanilla extract and 1 teaspoon of lemon or orange extract. Top with a simple citrus glaze made from powdered sugar and fresh juice.
Chocolate Lover’s Version of Italian Almond Ricotta Cookies
Fold in ½ cup of mini chocolate chips to the finished dough. You can also drizzle melted dark chocolate over cooled cookies for an elegant touch. For double chocolate cookies, replace ¼ cup of the flour with unsweetened cocoa powder.
Holiday Spice Italian Almond Ricotta Cookies
Add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients. Top with a maple glaze and chopped toasted almonds. These are stunning on Christmas cookie platters.
Here’s a quick reference guide for popular variations:
| Variation | Flavor Addition | Topping Suggestion | Best For |
|---|---|---|---|
| Classic Almond | 1½ tsp almond extract | Almond glaze + sliced almonds | Traditional Italian gatherings |
| Lemon Ricotta | 1 tbsp lemon zest + lemon extract | Lemon glaze | Spring and summer events |
| Chocolate Chip | ½ cup mini chocolate chips | Chocolate drizzle | Kids’ parties |
| Vanilla Bean | 1 vanilla bean (scraped) or 2 tsp vanilla | Vanilla glaze + sprinkles | Birthday celebrations |
| Orange Almond | 1 tbsp orange zest + almond extract | Orange glaze | Holiday cookie exchanges |
| Pistachio | ½ cup chopped pistachios + almond extract | Pistachio pieces | Elegant dinner parties |
Serving Suggestions for Italian Almond Ricotta Cookies
Italian Almond Ricotta Cookies shine in so many settings. Here’s how I love to serve them.
Pair these cookies with a strong espresso or cappuccino for an authentic Italian experience. They’re also wonderful alongside a cup of Earl Grey tea the bergamot complements the almond beautifully. For dessert platters, arrange them with biscotti, pizzelles, and cannoli for a full Italian pastry spread.
If you’re hosting brunch, these cookies are perfect with fresh fruit and yogurt parfaits. The subtle sweetness doesn’t compete with morning flavors. For wine pairings, try a sweet Moscato d’Asti or Vin Santo both traditional Italian choices that enhance the almond notes.
During holidays, package them in clear cellophane bags tied with ribbon. They make thoughtful homemade gifts that actually taste as good as they look.
FAQs About Italian Almond Ricotta Cookies
Can I use frozen ricotta for Italian Almond Ricotta Cookies?
I don’t recommend using previously frozen ricotta. Freezing changes the texture, making it grainy and watery. Fresh ricotta from the dairy case gives you the best results. If you must use frozen, thaw completely and drain very well before using.
How do I fix cookies that turned out too dry?
If your Italian Almond Ricotta Cookies are dry, you likely overbaked them or your ricotta was too dry. Next time, pull them from the oven when they still look slightly underdone on top. You can also brush the tops of cooled dry cookies with a simple syrup (equal parts sugar and water, heated until dissolved) to add moisture back.
Are Italian Almond Ricotta Cookies safe during pregnancy?
Yes! This recipe uses fully cooked eggs and pasteurized ricotta, so it’s perfectly safe for pregnant women. Just make sure your ricotta is pasteurized (most commercial brands are) and the cookies are baked to proper doneness.
Why did my cookies spread too much?
Over-spreading usually happens when the butter is too warm or the dough is too thin. Make sure your butter is softened but not melted, and that your ricotta isn’t overly watery. Chilling the dough for 30 minutes before baking can also help if spreading is an issue.
Can I make the dough ahead of time?
Absolutely! Cover the bowl tightly with plastic wrap and refrigerate for up to 24 hours. Let it sit at room temperature for 10-15 minutes before scooping and baking. You can also scoop the dough onto baking sheets, freeze until solid, then transfer to freezer bags. Bake from frozen, adding 2-3 minutes to the baking time.
Conclusion
Italian Almond Ricotta Cookies are more than just a recipe they’re a tradition worth keeping alive. With their cloud-like texture, delicate almond flavor, and foolproof technique, these cookies have earned a permanent spot in my kitchen rotation. Fire up your oven and try these tonight! Trust me, once you taste how tender and flavorful they are, you’ll understand why they’ve been passed down through generations.
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!
Italian Almond Ricotta Cookies – Soft & Irresistible Homemade Treat
- Total Time: 29
- Yield: 24 1x
- Diet: Vegetarian
Description
These Italian Almond Ricotta Cookies are cloud-like, tender, and bursting with delicate almond flavor. The ricotta creates an impossibly soft texture that stays moist for days. Perfect for holiday platters, gift-giving, or simple everyday treats, these pillowy-soft cookies melt on your tongue and are ready in under 30 minutes.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1 cup whole milk ricotta cheese, drained if very wet
1 1/2 teaspoons pure almond extract
2 large eggs, room temperature
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together softened butter and sugar using an electric mixer on medium speed for 3-4 minutes until light, fluffy, and pale in color.
3. Add ricotta cheese, eggs, and almond extract to the butter mixture. Mix on medium-low speed until well combined and smooth.
4. In a separate bowl, whisk together flour and baking powder until evenly distributed.
5. Gently fold dry ingredients into wet mixture using a rubber spatula or mixing on lowest speed. Mix just until no flour streaks remain (do not overmix).
6. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 12-14 minutes until cookies are set but still pale on top, with bottoms lightly golden.
8. Let cookies cool on baking tray for 5 minutes, then transfer to a wire cooling rack using a thin spatula.
9. Allow cookies to cool completely (about 30 minutes) before glazing if desired.
Notes
Ricotta Quality: Use whole milk ricotta for best results. If very watery, drain in a fine-mesh strainer for 15-20 minutes before using.
Don’t Overbake: These cookies should remain pale on top. They’ll look slightly underdone but will firm up as they cool.
Room Temperature Ingredients: Bring butter, eggs, and ricotta to room temperature for smooth mixing.
Storage: Store in an airtight container at room temperature for up to 5 days. Freeze unglazed cookies for up to 3 months.
Flavor Variations: Add lemon zest for citrus flavor, fold in mini chocolate chips, or add cinnamon and nutmeg for holiday spice.
Glaze Option: Mix 1 cup powdered sugar with 2-3 tablespoons milk and 1/2 teaspoon almond extract. Drizzle over cooled cookies and top with sliced almonds.
- Prep Time: 15
- Cook Time: 14
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 10g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 25mg
Keywords: italian almond ricotta cookies, ricotta cookies, almond cookies, soft cookies, italian cookies, holiday cookies, easy cookie recipe