Description
Deliciously soft cookies made with ricotta cheese and topped with sliced almonds.
Ingredients
Scale
- 1 cup whole milk ricotta cheese, room temperature
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds (for topping)
- Powdered sugar, for dusting
Instructions
- In a large bowl, cream the ricotta cheese, butter, and sugar using an electric mixer until light and fluffy (2–3 minutes).
- Add the egg, almond extract, and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Cover the dough and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough using a cookie scoop, roll into balls, and place on the sheet 2 inches apart.
- Press a few sliced almonds on top of each cookie.
- Bake for 13–15 minutes or until edges are lightly golden and tops are cracked.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack.
- Once completely cooled, dust generously with powdered sugar.
Notes
- These cookies can be stored in an airtight container for up to a week.
- For a different flavor, try adding orange zest to the dough.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg