Italian Almond Ricotta Cookies
A subtly sweet cookie perfect for any occasion.
If you’re in search of a sophisticated and delicious cookie you need look no further. These Italian-inspired Almond Ricotta Cookies are subtly sweet, chewy, and super simple to whip up! They’re the perfect addition to a holiday cookie tray or just as an afternoon treat. I’ve yet to serve them to someone who didn’t absolutely rave about them. Let’s get into the recipe so you can understand just what makes them so tasty…
Like many Italian baked goods, the shining stars of this recipe are almond (in the form of almond extract and almond flour) and, of course, ricotta. The use of ricotta and butter truly ensures that these cookies are anything but dry! And with just over a cup of sugars, the cookies are not overly sweet, just as rich as can be. A balance that makes them taste quite European in my opinion. Many of my older relatives that aren’t big on the sweets agreed. These are a treat for everyone!
The preparation is as simple as mixing all the ingredients together, rolling the dough into balls, and popping in the oven. Just *one* bowl needed (my favorite kind of recipe) and then 11-13 minutes in the oven and these cookies are ready to go! Their small size makes them dangerously poppable, good luck making them last more than a day or two. Store them in an airtight container in the fridge for optimal freshness!
Almond Ricotta Cookies
Ingredients
- ½ cup butter, room temperature
- ½ cup packed brown sugar
- ⅔ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup ricotta cheese
- 2 cups AP flour
- 1 teaspoon baking powder
- 1 1/4 cup almond flour, divided
Preparation
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, mix together the butter, white sugar, and brown sugar until light and creamy.
- Beat in eggs, vanilla, and almond extract. Once combined, fold in ricotta.
- Add white flour, 1 cup of the almond flour, and baking powder. Mix until just combined.
- Scoop dough in 1 tablespoon portions and roll into balls. Arrange on baking sheet and top dough with remaining almond flour.
- Bake for 11-13 minutes or until the edges just begin to turn golden.
Recipe adapted from lordbyronskitchen.com