Italian Almond Ricotta Cookies

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Soft, chewy, and delicately sweet, Italian Almond Ricotta Cookies are the kind of treat that melt in your mouth while offering just the right amount of nutty crunch. These cookies bring together the richness of ricotta cheese and the elegance of almond flavoring in a way that feels both festive and comforting. Dusted with powdered sugar and topped with sliced almonds, they look just as delightful as they taste—perfect for any celebration or cozy afternoon snack.

Originating from traditional Italian baking, these cookies are known for their light yet moist texture, which is thanks to the ricotta cheese in the dough. The almond extract adds a floral, slightly sweet depth, while the exterior’s slight crispness balances it all out. Whether you’re making a holiday dessert tray or searching for a unique cookie recipe to impress guests, this one is sure to become a staple in your baking rotation.

Why You’ll Love This Italian Almond Ricotta Cookies Recipe

• Ultra-soft and moist thanks to ricotta cheese.
• Rich almond flavor with a melt-in-your-mouth texture.
• Quick and easy to prepare with simple ingredients.
• Perfect for holiday platters, tea time, or gifting.
• Elegant in appearance with powdered sugar and almond slices.

Preparation Phase & Tools to Use

To get started on these cookies, you won’t need fancy equipment, but a few key tools will ensure the best results:

• Mixing Bowls: One large bowl for creaming and another medium-sized one for dry ingredients.
• Electric Hand Mixer or Stand Mixer: Essential for properly creaming the butter, sugar, and ricotta until fluffy.
• Spatula: For scraping the sides of the bowl and folding ingredients gently.
• Baking Sheet: A standard cookie sheet lined with parchment paper ensures even baking.
• Cookie Scoop or Tablespoon: To form evenly-sized cookie balls for consistent baking.
• Cooling Rack: Letting the cookies cool properly prevents sogginess on the bottom.

Each tool plays a small but critical role in achieving that perfect soft-yet-crisp bite.

Preparation Tips

Make sure your butter and ricotta are at room temperature before starting. This helps them blend more smoothly and creates a better texture. Don’t overmix once the flour is added—you want tender cookies, not tough ones. Using a cookie scoop keeps the sizing uniform, which leads to even baking. And for that picturesque look, gently press a few almond slices on top of each dough ball before baking, then finish with powdered sugar once they’re completely cooled.

Ingredients for this Italian Almond Ricotta Cookies Recipe

• 1 cup (250g) whole milk ricotta cheese, room temperature
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sliced almonds (for topping)
• Powdered sugar, for dusting

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Step 1: Cream the Ricotta, Butter, and Sugar

In a large mixing bowl, combine the ricotta cheese, softened butter, and granulated sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy—this should take about 2 to 3 minutes. This step creates the foundation for soft, moist cookies.

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Step 2: Add the Egg and Flavor Extracts

Crack in the egg, then add the almond extract and vanilla extract. Beat again on low speed just until fully incorporated. The batter should be smooth and slightly glossy at this point, with a lovely aroma from the extracts.

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Step 3: Combine the Dry Ingredients Separately

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing these dry ingredients first helps ensure even distribution of leavening agents and flavor balance in the final dough.

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Step 4: Mix Dry Ingredients Into the Wet

Gradually add the dry mixture into the wet ingredients in 2–3 batches. Use the electric mixer on low or a spatula to mix just until no streaks of flour remain. Avoid overmixing to maintain a tender texture.

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Step 5: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the dough firm up, making it easier to scoop and shape. It also prevents excessive spreading during baking.

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Step 6: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This ensures easy release and prevents burning or over-browning of the cookie bottoms.

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Step 7: Scoop and Shape the Dough

Using a cookie scoop or tablespoon, scoop out rounded portions of chilled dough. Gently roll each portion into a ball and place them about 2 inches apart on the prepared baking sheet.

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Step 8: Top with Almonds and Bake

Lightly press a few sliced almonds onto the top of each cookie. Bake in the preheated oven for 13–15 minutes, or until the edges are just beginning to turn golden and the tops have slight cracks.

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Step 9: Cool and Dust with Powdered Sugar

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cool, dust generously with powdered sugar for a classic Italian finish.

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Notes

These Italian Almond Ricotta Cookies are best enjoyed fresh but stay soft for several days, thanks to the ricotta cheese. They’re not overly sweet, which makes them perfect for pairing with a cup of coffee or tea. You can adjust the amount of almond extract depending on how strong you want the almond flavor—just be careful, as it can easily overpower the other ingredients.

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Watch Out for These Mistakes While Cooking

• Skipping the chilling time: This step is essential for shaping the cookies and preventing them from spreading too much.
• Using cold ricotta or butter: Cold ingredients won’t cream properly, which affects the texture.
• Overmixing the dough: Once the flour is added, mix only until combined to avoid dense cookies.
• Overbaking: The cookies should be just lightly golden. Overbaking will make them dry and crumbly.
• Adding almonds too early: Add sliced almonds just before baking to prevent them from sinking or getting soggy.

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Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, separate layers with parchment paper. You can also refrigerate them for up to a week or freeze them for longer storage (up to 3 months). If frozen, allow the cookies to come to room temperature before serving, and re-dust with powdered sugar if needed.

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Estimated Nutrition (per cookie – based on 24 cookies)

• Calories: 130 kcal
• Total Fat: 7g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 55mg
• Total Carbohydrates: 14g
• Dietary Fiber: 0.5g
• Sugars: 7g
• Protein: 2g

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Frequently Asked Questions

Can I substitute ricotta with cream cheese?

Ricotta is best for this recipe due to its light texture, but cream cheese can be used in a pinch. Expect a denser cookie.

Can I use almond flour instead of all-purpose flour?

No, almond flour would change the structure too much. Stick to all-purpose for best results.

How do I know when the cookies are done baking?

The tops should have light cracks and the edges should just start turning golden. Don’t overbake!

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 48 hours before baking.

Do these cookies freeze well?

Absolutely. Freeze in a single layer, then store in a sealed bag for up to 3 months.

Can I double the recipe?

Yes, this recipe scales well. Just make sure to chill the dough and rotate pans when baking in batches.

What if I don’t have almond extract?

You can use vanilla extract only, but the signature almond flavor will be less pronounced.

Are these cookies gluten-free?

Not as written, but you can try a gluten-free 1:1 flour substitute for a similar result.

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Conclusion

Italian Almond Ricotta Cookies are a timeless classic that combine elegance and comfort in every bite. With their soft interiors, crisp edges, and almond-kissed finish, they’re a delightful addition to any cookie platter. Simple ingredients and minimal effort make them an ideal recipe for both beginner and seasoned bakers. Whether for the holidays or a simple homemade treat, these cookies are bound to become a household favorite.

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