Soft Italian Almond Ricotta Cookies
Delightful cookies made with ricotta cheese and almond extract, offering a soft and chewy texture.
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine Italian
Servings 24 cookies
Calories 120 kcal
Dry Ingredients
- 2 cups all-purpose flour Provides structure.
- 1 teaspoon baking powder Helps cookies rise.
- 1/2 teaspoon baking soda Works with baking powder.
- 1/4 teaspoon salt Enhances sweetness.
Wet Ingredients
- 1/2 cup unsalted butter, softened Adds richness.
- 1 cup granulated sugar Sweetens cookies.
- 1 cup ricotta cheese Keeps cookies moist.
- 1 large egg Binds ingredients.
- 1 teaspoon almond extract Signature flavor.
- 1 teaspoon vanilla extract Complements almond.
- 1/2 cup powdered sugar (for dusting) Adds sweetness.
- sliced almonds (for garnish, optional) Adds crunch.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together butter and sugar for 3-4 minutes until light and fluffy.
Add ricotta, egg, almond extract, and vanilla extract to the butter mixture and mix until combined.
Gradually add dry ingredients to wet mixture and stir gently until just combined.
Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes until edges are lightly golden and centers remain soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Dust with powdered sugar and garnish with sliced almonds if desired.
Calories: 120kcalProtein: 2gSodium: 50mg
Keyword almond, cookies, ricotta