Almond Ricotta Cookies

These Almond Ricotta Cookies are a sophisticated twist on the classic Italian Christmas cookie. While traditional ricotta cookies are cakey and soft, adding almond flour and almond extract transforms them into something incredibly moist, fragrant, and “melt-in-your-mouth” tender.

The secret to the perfect texture is chilling the dough and using whole-milk ricotta that has been drained of excess moisture.

🇮🇹 The Ultimate Almond Ricotta Cookies

📝 Ingredients

Component	Item	Amount
The Dough	All-Purpose Flour	$250\text{ g}$ ($2$ cups)
	Almond Flour (Fine)	$100\text{ g}$ ($1$ cup)
	Baking Powder	$1$ tsp
	Salt	$1/2$ tsp
	Unsalted Butter (Softened)	$115\text{ g}$ ($1/2$ cup)
	Granulated Sugar	$200\text{ g}$ ($1$ cup)
	Whole-Milk Ricotta	$250\text{ g}$ ($1$ cup), drained
	Large Egg	$1$ pc
	Almond Extract	$1.5$ tsp
The Glaze	Powdered Sugar	$120\text{ g}$ ($1$ cup)
	Milk	$2$ tbsp
	Almond Extract	$1/4$ tsp
	Sliced Almonds	For topping

👩‍🍳 Step-by-Step Instructions

1. Prep the Ricotta

If your ricotta is watery, place it in a fine-mesh sieve or cheesecloth for $15$ minutes to drain. Excess water will make the cookies spread too much and lose their “puff.”¹

2. Cream the Base

In a large bowl, cream the softened butter and granulated sugar until light and fluffy ($2-3$ minutes). Add the egg, drained ricotta, and almond extract. Beat until smooth.

3. Incorporate Dry Ingredients

Whisk together the all-purpose flour, almond flour, baking powder, and salt. Slowly mix the dry ingredients into the wet until just combined.

Note: The dough will be very soft and slightly sticky—this is normal.²

4. The Chill (Crucial Step)

Wrap the dough and refrigerate for at least $1$ hour. This allows the almond flour to hydrate and makes the dough manageable for scooping.

5. Bake

Pre-heat oven to ³$175\text{°C}$ (⁴$350\text{°F}$).⁵
Scoop rounded tablespoons of dough onto a parchment-lined sheet.
Bake for $12-15$ minutes. The bottoms should be lightly golden, but the tops should remain pale and soft.
Let them cool completely on a wire rack before glazing.

6. Glaze and Garnish

Whisk the powdered sugar, milk, and extract into a smooth glaze. Dip the top of each cooled cookie into the glaze, then immediately sprinkle with sliced almonds.

💡 3 Tips for “Bakery-Style” Results

Almond Intensity: If you love a bold flavor, toast your sliced almonds in a dry pan for $2$ minutes before putting them on the glaze. It adds a smoky, nutty crunch.
Texture Balance: The almond flour adds a slight “grain” and richness that balances the airiness of the ricotta. Don’t skip it!
Storage: These cookies actually taste better on day two. The moisture from the ricotta distributes through the crumb, making them even softer. Store them in an airtight container in the fridge.

Would you like me to adjust this recipe for a “Lemon-Almond” version, which is another very popular Italian variation?

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