Italian Almond Ricotta Cookies
Delicate cookies made with creamy ricotta and a hint of almond, these Italian Almond Ricotta Cookies offer a light and sophisticated flavor perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup Ricotta cheese Base of the cookie, adds moisture
- 3/4 cup Granulated sugar For sweetness
- 1 large Egg Binding agent
- 1 teaspoon Almond extract Flavor enhancement
- 1 tablespoon Zest of lemon For brightness and freshness
Dry Ingredients
- 1 cup Almond flour Nutty flavor and texture
- 1 teaspoon Baking powder Leavening agent
- 1 cup Powdered sugar Optional for dusting on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the ricotta cheese, granulated sugar, and egg until well combined.
- Add the almond extract and lemon zest to the mixture, stirring until evenly distributed.
- In another bowl, whisk together the almond flour and baking powder.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Scoop tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are just golden brown, and the centers remain soft.
- Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Dust the cooled cookies with powdered sugar before serving, if desired.
- Optional: Fold in slivered almonds or chocolate chips into the dough before baking.
Notes
For best results, ensure your ingredients are at room temperature, watch the baking time carefully, and avoid overmixing the dough.