Soft Italian Almond Ricotta Cookies

These Italian Almond Ricotta Cookies are soft, chewy, and filled with a delicate almond flavor that makes them feel like a little piece of old-world Italy with every bite. The ricotta cheese keeps them perfectly tender, while the almond extract and toasted sliced almonds add a lovely nutty richness. They are wonderfully elegant but simple to prepare, making them perfect for everything from casual afternoon treats to festive gatherings.

I first baked these during a relaxed weekend with friends and they quickly became everyone’s favorite go-to cookie. Now whenever I whip them up, they bring back warm memories and always vanish from the plate fast.

Ingredients

• Ricotta cheese: using whole milk for the richest texture and moisture that defines these cookies
• Almond extract: for that classic Italian scent and flavor that feels truly authentic
• Granulated sugar: to balance sweetness while helping the cookies spread just right
• Butter: for richness and a tender crumb—choose unsalted so you control the salt level
• All-purpose flour: as the base to provide structure and balance to the wet ingredients
• Baking powder: to gently lift the cookies without making them cakey
• Eggs: to bind the dough and add a touch of richness
• Salt: to enhance and bring out all the subtle flavors in the cookie
• Sliced almonds: to press on top, creating a beautiful texture and a toasted crunch
• Powdered sugar: to dust over once cooled, giving the cookies a snowy, festive finish

Step-by-Step Instructions

Cream the Base:

In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about three to five minutes. Add the ricotta cheese, eggs, and almond extract, mixing thoroughly until you get a smooth and creamy batter. Taking your time here ensures the cookies have their signature moistness and delicate crumb.

Combine the Dry Ingredients:

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Gradually add this dry mix to the wet ingredients, stirring gently just until everything is incorporated. Be careful not to overmix, or the cookies may turn out tough—the goal is tender, not dense.

Scoop and Top:

Use a cookie scoop to portion the dough into evenly sized mounds on a parchment-lined baking sheet. Gently press a few sliced almonds onto the top of each mound to give that classic look and a bit of crunch with every bite.

Bake to Perfection:

Place the baking sheet in a preheated oven at 350 degrees Fahrenheit. Bake for 13 to 15 minutes or until the edges turn lightly golden but the centers remain soft. When you remove the cookies, let them sit on the baking sheet for about five minutes to firm up slightly before transferring to a cooling rack.

Finish with a Dusting:

After the cookies have completely cooled, dust generously with powdered sugar. This final step adds an elegant touch and a subtle sweetness that wraps up the almond flavors perfectly.

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I love how the ricotta cheese makes the cookies feel almost like a cross between a cake and a cookie—comforting and sophisticated at once. These cookies always remind me of cozy afternoons over coffee with my Nonna, who taught me the magic of simple ingredients done well.

Storage Tips

Store the cookies in an airtight container at room temperature for up to five days. They stay soft because of the ricotta. If you need more time, you can freeze baked cookies arranged in a single layer in a freezer-safe container. Thaw at room temperature before serving. For cookie dough, freeze scooped mounds on a tray and transfer them to a freezer bag after they harden. Bake from frozen adding a couple extra minutes to the time.

Ingredient Substitutions

Whole milk ricotta delivers the best texture but part-skim ricotta can work if necessary—just expect a slightly drier cookie. Vanilla extract may replace almond extract but it won’t have quite the same distinctive almond flavor. To make the cookies gluten-free, swap all-purpose flour with a 1:1 gluten-free blend and check other ingredients for gluten content.

Serving Suggestions

These cookies pair beautifully with a hot espresso or a milky cappuccino to keep things traditionally Italian. For an evening dessert, try them with a glass of Moscato or a sweet almond liqueur. They also make a delightful addition to cookie platters for special occasions or a charming gift baked fresh in pretty boxes.

Cultural Context

Almond flavored sweets have a rich place in Italian baking, especially in southern regions where almonds grow widely. Ricotta cheese, common in Italian kitchens, adds tenderness that softens bolder flavors into a balanced, delicate dessert. These cookies capture the simplicity and elegance that Italian baking often celebrates—few ingredients, layered with love and tradition.

Pro Tips

• Make sure your butter is softened but not melted for the best creaminess in the batter
• Do not skip pressing sliced almonds on top as they toast in the oven and amplify nutty flavor dramatically
• Use a cookie scoop to keep cookie sizes uniform which helps them bake evenly and look professional

Commonly Asked Questions

→ How can I tell when the cookies are done?

Look for lightly golden edges while the center remains soft. Remove from the oven once these cues appear to maintain tenderness.

→ Is part-skim ricotta a suitable substitute?

Whole milk ricotta is preferred for a moist texture, but part-skim can be used if needed, although results may be less tender.

→ Can the dough be frozen before baking?

Yes, scoop onto a tray and freeze solid, then store in a bag up to 3 months. Bake from frozen, adding 1 to 2 extra minutes for best results.

→ What if I don’t have almond extract?

You can replace it with vanilla extract, though the unique almond aroma and flavor will be milder.

→ Are these cookies adaptable to gluten-free diets?

Yes, by substituting all-purpose flour with a 1:1 gluten-free blend and verifying other ingredients, you can enjoy a gluten-free version.

→ Why might my cookies spread too much during baking?

This can happen if the butter is too warm or there is excess ricotta. If spreading occurs, chilling the dough for 15 minutes before baking helps maintain shape.