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Italian Almond Ricotta Cookies
Soft, pillowy, and delicately flavored with almond and ricotta—these classic Italian cookies are perfect with coffee or as a sweet gift!
Ingredients (Makes ~24 cookies)
For the Cookies:
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2 ½ cups (300g) all-purpose flour
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1 cup (200g) granulated sugar
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1 cup (250g) whole-milk ricotta (drained if watery)
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½ cup (1 stick / 115g) unsalted butter, softened
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1 large egg
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1 tsp almond extract (or vanilla extract)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
For the Glaze & Topping:
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1 cup (120g) powdered sugar
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2–3 tbsp milk (or lemon juice for tang)
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½ tsp almond extract
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Sliced almonds or rainbow sprinkles (for decoration)
Instructions
1. Make the Dough
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
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In another bowl, beat butter and sugar until fluffy (~3 mins). Add ricotta, egg, and almond extract; mix until smooth.
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Gradually add dry ingredients, mixing just until combined (dough will be soft).
2. Shape & Bake
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Scoop 1.5-tbsp portions of dough (a small cookie scoop works well) and roll into balls. Place 2 inches apart on sheets.
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Bake for 12–14 mins until bottoms are golden (tops should stay pale).
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Cool on sheets for 5 mins, then transfer to a wire rack.
3. Glaze & Decorate
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Whisk powdered sugar, milk, and almond extract until smooth. Drizzle over cooled cookies.
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Immediately top with sliced almonds or sprinkles before glaze sets.
Tips & Variations
✨ Lemon twist: Swap almond extract for lemon zest + juice in the glaze.
✨ Softer cookies? Underbake slightly (10–12 mins).
✨ Dairy-free? Use vegan butter and coconut milk ricotta.
Why You’ll Love Them
✔ Melt-in-your-mouth texture (thanks to ricotta!).
✔ Subtle almond flavor—not too sweet.
✔ Perfect for holidays (especially Easter or Christmas!).
These pair beautifully with espresso or a glass of dessert wine. Buon appetito! 😊
Storage: Keep in an airtight container for up to 5 days. Freeze unglazed dough balls for easy baking later!
