Italian Almond Ricotta Cookies
Delightful and soft cookies made with ricotta cheese and almond extract, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup ricotta cheese
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- Powdered sugar, for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ricotta cheese, softened butter, and granulated sugar. Beat the mixture until creamy and smooth. Add in eggs and almond extract, mixing thoroughly.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Using a cookie scoop or spoon, drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with powdered sugar once cooled.
Serving
- Enjoy your delicious Italian Almond Ricotta Cookies!
Notes
Use fresh ricotta for best texture and flavor. Don’t overbake to ensure cookies remain soft. Experiment with flavors by adding lemon zest or vanilla extract.