Italian Almond Ricotta Cookies (Printable Version)
# What You'll Need:
→ Dairy
01 -
250 grams whole milk ricotta cheese, softened
02 -
115 grams unsalted butter, softened
→ Sweeteners
03 -
150 grams granulated sugar
04 -
15 grams powdered sugar, for dusting
→ Flour and Leavening
05 -
250 grams all-purpose flour
06 -
5 grams baking powder
→ Flavorings
07 -
5 milliliters almond extract
08 -
2 grams salt
→ Eggs
09 -
2 large eggs
→ Garnish
10 -
30 grams sliced almonds, for topping
# Step-by-Step Directions:
01 -
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy.
02 -
Incorporate the ricotta cheese, eggs, and almond extract into the creamed butter and sugar, mixing until the batter is smooth and homogenous.
03 -
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
04 -
Gradually fold the dry ingredient blend into the wet mixture, stirring gently just until fully incorporated to avoid overmixing.
05 -
Use a cookie scoop to evenly portion dough onto a baking sheet lined with parchment paper, then gently press sliced almonds onto the tops of each mound.
06 -
Bake in a preheated oven at 175°C for 13 to 15 minutes, or until the edges turn a light golden color and cookies remain soft in the center.
07 -
Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack. Once cooled, dust evenly with powdered sugar.
# Helpful Notes:
01 -
Use whole milk ricotta for optimal moisture and tenderness; part-skim ricotta may yield drier results.
02 -
For gluten-free adaptation, substitute the flour with a certified gluten-free blend, ensuring all other ingredients are also gluten-free.
03 -
Chill dough for 15 minutes before baking if cookies tend to spread excessively.
04 -
Cookies can be stored airtight at room temperature for up to 5 days or frozen for longer preservation.
05 -
To freeze dough, portion onto a tray, freeze until solid, then store in an airtight bag for up to 3 months. Add 1 to 2 minutes to baking time when baking from frozen.