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