Description
These Italian Almond Ricotta Cookies are delectably soft and tender with a light almond flavor that melts in your mouth. Featuring creamy ricotta cheese and a combination of almond and vanilla extracts, they offer a delicate sweetness and buttery texture. Perfectly finished with sliced almonds and a dusting of powdered sugar, these cookies make a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup Softened Unsalted Butter (Ensure it’s softened for easy blending)
- 15 ounces Whole Milk Ricotta Cheese (Drain excess water if necessary)
- 2 large Large Eggs (Bind the ingredients together)
- 1 teaspoon Almond Extract (Substitute with vanilla extract for a different twist)
- 1 teaspoon Vanilla Extract (Enhances overall flavor profile)
Dry Ingredients
- 1 cup Granulated Sugar (Adds sweetness and aids in achieving fluffy texture)
- 2 cups All-Purpose Flour (Provides necessary structure)
- 2 teaspoons Baking Powder (Helps cookies rise)
For Garnish
- 0.5 cup Sliced Almonds (For garnish and flavor)
- 0.5 cup Powdered Sugar (For dusting cookies)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the drained ricotta cheese, eggs, almond extract, and vanilla extract, mixing until fully combined and smooth.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually fold the dry ingredients into the wet ricotta mixture until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, form dough balls and place them evenly spaced on the baking sheet. Flatten each slightly with your hand or the bottom of a glass.
- Add Almond Topping: Press a few sliced almonds gently on top of each cookie to add texture and flavor.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until they are just set and lightly golden around the edges. The centers will remain soft.
- Cool and Dust: Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust generously with powdered sugar for a delicate finishing touch.
Notes
- Drain ricotta cheese well to avoid excess moisture in the dough which can affect texture.
- For a slightly stronger almond flavor, increase almond extract by 0.5 teaspoon.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- These cookies freeze well – freeze baked cookies in a sealed container for up to 2 months.
