Description
A quick and easy recipe for soft, nutty Italian almond ricotta cookies that are perfect for any occasion.
Ingredients
Scale
- 2 cups (500 g) ricotta cheese (whole-milk)
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 cups (375 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup sliced almonds (optional)
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, beat the ricotta cheese, granulated sugar, and softened unsalted butter together until creamy, about 2-3 minutes.
- Mix in the large eggs, vanilla extract, and almond extract until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt; then gently fold the flour mixture into the wet ingredients until just combined.
- If using sliced almonds, stir them in to ensure they are evenly distributed.
- Using a cookie scoop or rounded tablespoon, drop the dough onto prepared baking sheets, leaving about 2 inches of space between each scoop. Bake for 15–18 minutes or until edges are pale golden.
- Allow the cookies to rest on the sheets for about 5 minutes before transferring them to wire racks to cool. Dust with powdered sugar before serving.
Notes
Store leftover cookies in an airtight container for up to 3 days. They also freeze well for up to 3 months. Experiment with different nuts and flavor extracts.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg