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Italian Almond Ricotta Cookies Recipe

Italian Almond Ricotta Cookies Recipe
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★★★★★

4.8 from 26 reviews

Delightfully soft and tender Italian Almond Ricotta Cookies are a classic treat perfect for any occasion. These moist, flavorful cookies combine creamy ricotta cheese and almond extracts, offering a subtle almond aroma balanced with a light dusting of powdered sugar. They are easy to make, requiring simple ingredients and a short baking time, ideal for those who appreciate traditional Italian flavors in a comforting cookie form.

Ingredients

Scale

Dairy & Eggs

  • 2 cups (500 g) whole-milk ricotta cheese
  • ½ cup (113 g) unsalted butter, softened
  • 2 large eggs

Sugars & Extracts

  • 1 cup (200 g) granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • Powdered sugar, for dusting

Dry Ingredients

  • 3 cups (375 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Nuts

  • ½ cup sliced almonds (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dairy & Sugar: Beat together the ricotta cheese, granulated sugar, and softened unsalted butter in a large bowl until the mixture becomes creamy and well combined, creating the base for your soft cookies.
  3. Add Eggs and Extracts: Incorporate the two large eggs, vanilla extract, and almond extract into the creamy mixture and mix until evenly blended, infusing your dough with rich flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly to distribute the leavening agents and salt evenly.
  5. Fold Dry into Wet Mixture: Gradually fold the dry ingredient blend into the wet ingredients, mixing gently until just combined to avoid overworking the dough. If using, fold in the sliced almonds to add crunch and almond flavor.
  6. Shape Cookies: Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets to give the cookies space to spread while baking.
  7. Bake: Bake the cookies in the preheated oven for 15 to 18 minutes until the edges are pale golden, ensuring the centers remain soft and tender.
  8. Cool and Dust: Allow the cookies to rest on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Once cool, dust the cookies generously with powdered sugar for a traditional finishing touch.

Notes

  • For best results, use whole-milk ricotta cheese as it lends moisture and richness to the cookies.
  • If you prefer a stronger almond flavor, consider adding an extra ½ teaspoon of almond extract.
  • The sliced almonds are optional but recommended for added texture and authenticity.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • You can substitute the all-purpose flour with a gluten-free blend for a gluten-free version, but texture may slightly vary.

Nutrition

Keywords: Italian almond ricotta cookies, ricotta cookie recipe, soft almond cookies, classic Italian desserts, almond cookies with ricotta

Find it online: https://ricoloranz.com/italian-almond-ricotta-cookies-recipe/