{"id":17818,"date":"2021-12-20T14:25:07","date_gmt":"2021-12-20T08:55:07","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=17818"},"modified":"2024-11-25T18:24:16","modified_gmt":"2024-11-25T12:54:16","slug":"almond-ricotta-cookies","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/almond-ricotta-cookies\/","title":{"rendered":"Almond Ricotta Cookies"},"content":{"rendered":"\n
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Almond ricotta cookies<\/strong> are less cookie and more cake with a soft, crumbly texture that tastes divine. Divine.<\/em> Perfect for morning tea or a nice light after-dinner dessert, everyone will love these cookies for Christmas!<\/p>\n\n\n\n

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These Christmas ricotta cookies with almond extract are soft and almost cake-like! They are little moist glazed cookies full of almond flavor that are irresistible with delicious creamy ricotta.<\/a><\/p>\n\n\n\n

The recipe for these ricotta almond cookies is very straightforward. The only<\/em> kind of recipe you want for the holidays because you\u2019re already<\/em> cooking too much. From the old to the young, I promise, everyone will love them!<\/p>\n<\/div><\/div>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

A wonderful make-ahead recipe.<\/p>\n\n\n\n

Easy to bake and fabulous for holiday gifting.<\/p>\n\n\n\n

They look absolutely festive with red, green, and gold sprinkles! <\/p>\n\n\n\n

They have a lovely cake-like texture that goes so well with a cup of coffee or tea!<\/p>\n<\/div><\/div>\n\n\n\n

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Ricotta Almond Cookies Ingredients<\/h2>\n\n\n\n
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Flour<\/strong>: We are using all-purpose flour and almond flour for these Christmas almond cookies. All-purpose flour makes the cookies soft and tender. The almond flour is lovely and nutty\u2014equal parts subtle and delicious. You can use store-bought or make it at home. <\/p>\n\n\n\n

Ricotta<\/strong>: Homemade or store-bought; both versions work like a charm. The only condition is not to skip the ricotta cheese, as it is essential<\/em>. It gives structure and texture to the cookies. <\/p>\n\n\n\n

Butter<\/strong> has to be softened. If you use unsalted butter, add \u00bc teaspoon of salt to the cookie dough.<\/p>\n\n\n\n

Extracts<\/strong>: I added homemade vanilla extract<\/a> and pure almond extract. The latter is optional in the dough, but don\u2019t skip it in the glaze.<\/p>\n\n\n\n

Sugar:<\/strong> You\u2019ll need powdered sugar for the dough and icing sugar for the almond glaze.<\/p>\n\n\n\n

Milk<\/strong>: Almond milk<\/a> was my choice (hello lactose intolerance) for the glaze. You can use any milk you prefer.<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n\n\n\n

Variations<\/h2>\n\n\n\n

Eggless<\/strong>: I haven't tried making these almond flour ricotta cookies without eggs. But I am sure they can be made eggless with a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside for at least 15 minutes, till it\u2019s goopy and thick. Continue with the rest of the recipe. <\/p>\n\n\n\n

Flavors<\/strong>: In case you don\u2019t have almond extract or don\u2019t fancy it too much, replace it with lemon zest to make Italian ricotta cookies. The original Italian ricotta cookie recipe has lemon in it. You can even try orange zest. Add it to the dough to give the cookies brightness and<\/em> use it as a garnish.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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How To Make Almond Ricotta Cookies?<\/h2>\n\n\n\n

Step 1:<\/strong> Mix almond flour, all-purpose flour, and baking powder.<\/p>\n\n\n\n

Step 2:<\/strong> Separately, beat butter with powdered sugar till it\u2019s nice and light, and fluffy. <\/p>\n\n\n\n

Step 3:<\/strong> Toss eggs, almond extract, and vanilla extract into the beaten mixture. <\/p>\n\n\n\n

Step 4<\/strong>: Then add the ricotta cheese and combine thoroughly.<\/p>\n\n\n\n

Step 5<\/strong>: Fold the dry ingredients into the wet. With a spatula, bring them together into a dough. <\/p>\n\n\n\n

Step 6:<\/strong> Refrigerate the dough of almond ricotta cookies.<\/p>\n\n\n\n

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Baking The Ricotta Cookies<\/h3>\n\n\n\n

Step 7:<\/strong> Scoop out the dough using a tablespoon or ice cream scoop, and then roll it between your palms.<\/p>\n\n\n\n

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Step 8:<\/strong> Place each rolled ball on a Silpat-lined tray, leaving ample space between them.<\/p>\n\n\n\n

Step 9:<\/strong> Bake for 12 to 14 minutes, till they\u2019re very pale yellow and just firm to the touch. <\/p>\n\n\n\n

Optional step:<\/strong> Cool and glaze.<\/p>\n\n\n\n

Final step<\/strong>: Serve and savor!<\/p>\n<\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n