Description
Italian almond ricotta cookies are tender, buttery cookies made with ricotta cheese and almond extract, topped with sliced almonds and dusted with powdered sugar perfect for holidays, tea time, or gifting. Easily made gluten-free or vegan.
Ingredients
For the Cookies:
– 1 cup (250g) full-fat ricotta cheese
– 1½ cups (188g) all-purpose flour
– ¾ cup (150g) granulated sugar
– ½ cup (1 stick / 113g) unsalted butter, softened
– 1 large egg
– 1 tsp vanilla extract
– ½ tsp almond extract
– 1 tsp baking powder
– ¼ tsp salt
– ⅓ cup sliced almonds
For Finishing:
– 2 tbsp powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, sugar, and ricotta until light and fluffy (2–3 minutes).
- Beat in egg, vanilla extract, and almond extract until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet, mixing until a soft dough forms.
- Scoop dough by rounded tablespoons onto the baking sheet, spacing 2 inches apart.
- Gently flatten each mound slightly. Press sliced almonds onto the tops.
- Bake for 12–15 minutes, until edges are lightly golden and centers are set.
- Cool completely on a wire rack.
- Dust generously with powdered sugar before serving.
Notes
– Use full-fat ricotta it provides the best texture and moisture.
– Chill dough 15–30 minutes if too soft for easier handling.
– Toast almonds (350°F for 5–7 minutes) for deeper flavor.
– Gluten-free: Substitute with 1:1 certified gluten-free flour blend.
– Vegan option: Use plant-based butter, flax egg (1 tbsp ground flax + 2.5 tbsp water), and dairy-free ricotta (or blended silken tofu + lemon juice).
– Storage: Keep in an airtight container at room temperature for 5 days or freeze for 2 months.
- Prep Time: 15 minutes (+ 15 min optional chill)
- Cook Time: 14 minutes
- Category: Dessert / Cookie
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: ~110
- Sugar: 8g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg