Italian Almond Ricotta Cookies
By Isabella Quinn
Servings
4
Enjoy the flavor and texture of Italian Almond Ricotta Cookies. These cookies have a soft, cake-like texture and a rich, buttery almond flavor. These cookies have a melt-in-your-mouth texture and flavor. Decorated with sliced toasted almonds and powdered sugar, these cookies also have an attractive appearance and a good balance of flavors and textures. These cookies would be good served at holiday parties or other special occasions. Most people should like these cookies.
Ingredients
- •½ cup unsalted butter (softened)
- •1 cup granulated sugar
- •1 cup whole milk ricotta cheese
- •1 large egg
- •1 tsp vanilla extract
- •1 tsp almond extract
- •2 ½ cups all-purpose flour
- •1 tsp baking powder
- •½ tsp baking soda
- •½ tsp kosher salt
- •lightly toasted sliced almonds (for topping)
- •fine white powdered sugar (for dusting)
Instructions
- 1
In a large bowl, beat the softened unsalted butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- 2
Add whole milk ricotta cheese, egg, vanilla extract, and almond extract; beat on medium speed until smooth.
- 3
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt.
- 4
Gently fold the dry ingredients into the wet ricotta mixture until just combined, stopping as soon as the flour disappears.
- 5
Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours.
- 6
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 7
Scoop 1.5-tablespoon balls of dough, roll them smoothly, and gently press the toasted sliced almonds into the top of each dough ball.
- 8
Bake for 12-14 minutes, until the cookies rise and have a slightly cracked surface but remain pale golden on top.
- 9
Transfer the cookies to a wire rack to cool completely, then dust with fine white powdered sugar before serving.
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