Description
Bake tender almond-ricotta cookies in one bowl. Light crumb, gentle citrus-vanilla notes—perfect for coffee breaks or holiday trays.
Ingredients
Scale
- 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