This post may contain affiliate links learn more
Why You’ll Love These Cookies
- Quick dough: No chilling, no fuss.
- Soft texture: Ricotta keeps centers moist for days.
- Gentle almond touch: Extract and sliced nuts give true Italian bakery flavor.
“My nonna baked a batch every Sunday. The smell of warm almonds and vanilla still feels like a hug.” — Marco, third-generation baker
Ingredient List
| Ingredient | Amount | Note |
|---|---|---|
| Ricotta cheese | 2 cups (500 g) | Whole-milk |
| Granulated sugar | 1 cup (200 g) | |
| Unsalted butter, softened | ½ cup (113 g) | |
| Large eggs | 2 | Room temp |
| Vanilla extract | 1 tsp | |
| Almond extract | 1 tsp | |
| All-purpose flour | 3 cups (375 g) | Spoon-level-sweep |
| Baking powder | 1 tsp | |
| Baking soda | ½ tsp | |
| Salt | ¼ tsp | |
| Sliced almonds (optional) | ½ cup | Stir in or sprinkle |
| Powdered sugar | For dusting |
Fast Steps
- Heat oven to 350 °F / 175 °C. Line two baking sheets with parchment.
- Cream wet mix – Beat ricotta, sugar, and butter until creamy.
- Add flavor & eggs – Mix in eggs, vanilla, and almond extracts.
- Combine dry items – Whisk flour, baking powder, baking soda, and salt. Fold into batter just until no flour streaks remain. Add sliced almonds if using.
- Scoop – Drop rounded tablespoons 2 in (5 cm) apart.
- Bake – 15–18 min until edges turn pale gold; centers will still look soft.
- Cool & finish – Rest 5 min on the tray, move to a rack. When fully cool, dust with powdered sugar.
Baker’s Notes
- Drain ricotta if watery: 10 min in a mesh sieve keeps cookies light.
- Uniform size: A 1-Tbsp cookie scoop gives even baking.
- Crispier edge: Add 2 Tbsp extra butter and bake toward the long end of the time range.
Flavor Twists
| Twist | What to Change |
|---|---|
| Chocolate Chip | Swap almonds for ½ cup mini chips. |
| Citrus Pop | Add zest of an orange with the extracts. |
| Gluten-Free | Replace flour with a cup-for-cup gluten-free blend. |
Storage & Nutrition
| Where | How Long | Tip |
|---|---|---|
| Counter | 4 days | Keep in a tin |
| Freezer | 2 months | Layer with parchment |
| Per cookie (1 of 30) | Value |
|---|---|
| Calories | 120 |
| Protein | 2 g |
| Carbs | 15 g |
| Fat | 6 g |
Values are estimates.
FAQ
Yes—replace it with the same amount of vanilla or lemon for a new flavor profile.
The combo lifts the ricotta-heavy dough without leaving an off taste.
The batter is thick, so cookies puff more than spread. For flatter rounds, press lightly before baking.
Italian Almond Ricotta Cookies: Soft, Nutty Bites in 20 Minutes
- Total Time: 28 minutes
- Yield: 30 cookies 1x
Description
Bake tender almond-ricotta cookies in one bowl. Light crumb, gentle citrus-vanilla notes—perfect for coffee breaks or holiday trays.
Ingredients
- 2 cups (500 g) ricotta cheese (whole-milk)
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 cups (375 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup sliced almonds (optional)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C); line baking sheets with parchment.
- Beat ricotta, sugar, and butter until creamy.
- Mix in eggs, vanilla extract, and almond extract.
- Whisk flour, baking powder, baking soda, and salt; fold into wet ingredients until just combined. Stir in sliced almonds if using.
- Drop rounded tablespoons of dough 2 inches apart on prepared sheets.
- Bake for 15–18 minutes until edges are pale golden.
- Let cookies rest 5 minutes on sheets, then transfer to rack to cool. Dust with powdered sugar when cool.
Notes
Drain ricotta in a mesh sieve for 10 minutes if watery to ensure light cookies. Use a 1-Tbsp cookie scoop for uniform size. For crisper edges, add 2 Tbsp extra butter and bake at the longer time.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6g
- Carbohydrates: 15g
- Protein: 2g
Can you use GF flour or almond flour?