Description
Italian Almond Ricotta Cookies that melt in your mouth.
Ingredients
Scale
- 2 cups Ricotta cheese (whole-milk)
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter, softened
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 3 cups All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 0.25 tsp Salt
- 0.5 cup Sliced almonds
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Beat together the ricotta cheese, granulated sugar, and softened butter in a large bowl until creamy and smooth.
- Mix in the eggs, vanilla extract, and almond extract until everything is well combined.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
- Fold the dry mixture into the wet ingredients until just combined. Stir in the sliced almonds if desired.
- Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches of space between each dollop.
- Bake for 15–18 minutes or until the edges are pale golden.
- Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Dust them with powdered sugar for a sweet finish!
Notes
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg