Description
These Italian Almond Ricotta Cookies are irresistibly soft and tender, with a delicate almond flavor perfectly complemented by a dusting of powdered sugar. Made with creamy ricotta cheese and a hint of almond and vanilla extracts, they offer a delightful melt-in-your-mouth experience ideal for dessert or an afternoon treat.
Ingredients
Scale
Wet Ingredients
- 1 cup Softened Unsalted Butter (Ensure it’s softened for easy blending)
- 1 cup Granulated Sugar (Adds sweetness and aids in achieving fluffy texture)
- 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
- 2 cups All-Purpose Flour (Provides necessary structure)
- 2 teaspoons Baking Powder (Helps cookies rise)
Toppings
- 0.5 cup Sliced Almonds (For garnish and flavor)
- 0.5 cup Powdered Sugar (For dusting cookies)
Instructions
- Preheat the oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-5 minutes. This step is important to achieve a tender cookie texture.
- Add ricotta and eggs: Mix in the ricotta cheese until fully incorporated, then add the eggs one at a time, beating well after each addition to ensure a smooth, homogenous batter.
- Incorporate extracts: Stir in the almond extract and vanilla extract. These flavorings give the cookies their signature delicious aroma and depth of flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Mix dry into wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing to keep the cookies soft and tender.
- Scoop dough onto baking sheets: Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with your fingers or the back of a spoon.
- Add sliced almonds: Gently press a few sliced almonds onto the top of each cookie to add texture and a lovely almond flavor.
- Bake the cookies: Bake in the preheated oven for 14-16 minutes or until the edges are lightly golden but the centers remain soft. Avoid overbaking to maintain the delicate texture.
- Cool and dust with powdered sugar: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust the cookies generously with powdered sugar to finish.
Notes
- Ensure the ricotta cheese is well-drained to avoid soggy dough.
- If you prefer a stronger almond flavor, increase almond extract to 1½ teaspoons but do not exceed as it can be overpowering.
- Cookies keep well stored in an airtight container at room temperature for up to 3 days.
- To freeze, place baked and cooled cookies in a sealed container with parchment paper between layers for up to 2 months.
- Substitute almond extract with vanilla extract if you want a classic vanilla ricotta cookie.
- For a nut-free version, omit sliced almonds and decorate with extra powdered sugar or colored sprinkles.
