Italian Almond Ricotta Cookies: Soft, Nutty Bites in 20 Minutes Recipe

Introduction

These Italian Almond Ricotta Cookies are soft, nutty delights that come together quickly and easily. With a tender crumb and subtle almond flavor, they make a perfect treat for any occasion, ready in just 20 minutes.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, beat together the ricotta, sugar, and softened butter until the mixture is creamy and smooth.
3. Step 3: Add the eggs, vanilla extract, and almond extract, mixing well to combine all wet ingredients.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Step 5: Fold the dry ingredients into the wet mixture gently until just combined. If using, stir in the sliced almonds.
6. Step 6: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Bake for 15–18 minutes, until the cookie edges are pale golden.
8. Step 8: Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Once cooled, dust the cookies with powdered sugar before serving.

Tips & Variations

• For a richer flavor, try using mascarpone instead of ricotta.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• Sliced almonds can be swapped for chopped toasted walnuts or pecans for a different nutty texture.
• If you prefer a stronger almond flavor, increase the almond extract by half a teaspoon.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To refresh before serving, warm them slightly in a low oven for a few minutes. These cookies also freeze well; thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta for this recipe?

While low-fat ricotta can be used, whole-milk ricotta provides the best texture and richness, resulting in softer, more tender cookies.

How do I know when the cookies are done?

The cookies are ready when the edges turn pale golden and the centers look set. Avoid overbaking to keep them soft and moist.

Italian Almond Ricotta Cookies: Soft, Nutty Bites in 20 Minutes Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

These Italian Almond Ricotta Cookies are soft, nutty bites that combine creamy ricotta cheese with almond flavor and a delicate crumb. They bake up fluffy and moist, finished with a dusting of powdered sugar for a sweet touch. Perfect for a quick and elegant homemade treat ready in just 20 minutes.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
2. Mix Ricotta, Sugar, and Butter: Beat together the ricotta cheese, granulated sugar, and softened unsalted butter until the mixture becomes creamy and smooth.
3. Add Eggs and Extracts: Incorporate the eggs one at a time along with the vanilla extract and almond extract, mixing well to combine all wet ingredients.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Then gently fold these dry ingredients into the wet mixture just until combined. If using, stir in the sliced almonds at this stage.
5. Portion the Dough: Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets to allow room for spreading.
6. Bake the Cookies: Bake the cookies in the preheated oven for 15–18 minutes, or until the edges turn a pale golden color indicating doneness.
7. Cool and Dust: Let the cookies rest on the baking sheets for 5 minutes after baking, then transfer them to a wire rack to cool completely. Once cool, dust the cookies generously with powdered sugar before serving.

Notes

• For best texture, ensure the ricotta cheese is whole-milk and well-drained to avoid excess moisture.
• Sliced almonds add a delightful crunch but can be omitted for a softer cookie.
• Use parchment paper to prevent sticking and for easy cleanup.
• Store cookies in an airtight container at room temperature for up to 3 days.
• These cookies freeze well; thaw completely before dusting with powdered sugar.

Keywords: Italian ricotta cookies, almond ricotta cookies, soft cookies, nutty cookies, quick dessert, Italian dessert, almond extract cookies