Almond Ricotta Cookies Recipe

Italian Almond Ricotta Cookies are a classic Italian cookie that tastes great any time of the year.

– 2 cups all purpose flour – 2 teaspoons baking powder – ½ teaspoon salt – 1 cup sugar – ½ cup butter, softened (one stick) – 1 cup ricotta cheese – 1 large egg – 1 teaspoon almond extract Almond Glaze – 1 cup powdered sugar – 2 tablespoons milk – ½ teaspoon almond extract – sliced almonds for decorating (optional)



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When lining a baking pan, you have the option of using either a baking mat or parchment paper. It should be put away.

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Flour, baking powder, and salt should be mixed together in a medium basin using a whisk, and then left aside.

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Lightly beat sugar and butter in a large bowl for 2 minutes using a medium/high electric mixer. Mix ricotta, egg, and 1 tsp almond essence. Add the flour mixture.

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Cover and chill cookie dough for 2 hours.Preheat oven to 350. Use a cookie scoop to form balls from chilled batter. Place cookie balls 2" apart on pans.

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Bake 12-14 minutes until cookie bottom browns. Cookies won't change color much. Let cool 5 minutes in pan before finishing on wire rack.

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To make the glaze, mix powdered sugar, milk, and ½ teaspoon of almond essence in a small basin. Glaze the cooled cookie. Re-dry wire-rack. Add almond slices.

Almond Ricotta Cookies can be made ahead and refrigerated for a week or frozen for a month. 


Also See

Taralli Dolci Recipe