Description
Soft, tender, and bursting with almond flavor, these Italian Almond Ricotta Cookies are a little taste of classic Italian bakery magic right from your kitchen. Each bite is a perfect combination of creamy ricotta, sweet almond, and a cloud of powdered sugar. The texture is unique—moist and almost cake-like, with delicate crunch from the slivered almonds on top. If you’re looking for a treat that feels both festive and comfortingly homemade, these cookies are exactly that. This easy recipe is perfect for a quick breakfast, healthy snack, or dessert tray for any occasion. Try them for breakfast ideas, dinner parties, or when you need easy recipe inspiration for your food ideas collection!
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup whole milk ricotta cheese, well drained
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup powdered sugar (for dusting)
1/3 cup sliced almonds (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
4. Add ricotta, eggs, almond extract, and vanilla extract to the butter mixture. Beat until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Using a small cookie scoop or tablespoon, portion out the dough onto prepared baking sheets (about 1 1/2 tablespoons each), spacing 2 inches apart. You should get 24 cookies.
7. Gently press sliced almonds on top of each cookie.
8. Bake for 14–16 minutes, or until edges are set and just turning golden.
9. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
10. Once cool, generously dust with powdered sugar.
Notes
For best results, drain your ricotta well before mixing into the dough to avoid excess moisture.
The dough will be soft and sticky; use a cookie scoop for easy portioning.
Cookies can be frozen for up to 2 months. Thaw and dust with fresh powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 cookies
- Calories: 135
- Sugar: 9g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Italian cookies, almond ricotta cookies, easy dessert, quick breakfast, healthy snack