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5
from 1 vote
Almond Ricotta Cookies
These Almond Ricotta Cookies are just fabulous! They’re less cookie and more cake, with a soft, crumbly texture that tastes positively divine!
Prep Time
20
minutes
mins
Cook Time
17
minutes
mins
Course:
Snack
Keyword:
Italian ricotta cookies, Ricotta cookies, Almond ricotta cookies
Servings:
24
cookies
Calories:
Author:
Natasha Minocha
Ingredients
1.5
cup
All-purpose flour
1/2
cup
Almond flour
1 1/4
tsp
Baking powder
1/4
tsp
Salt
Please omit if using salted butter
1/2
cup
Butter, softened
3/4
cup
Powdered sugar
1
Egg
3/4
cup
Ricotta cheese
1
tsp
Vanilla extract
1/2
tsp
Pure almond extract ( optional)
Almond Glaze
1/3
cup
Icing sugar
2-3
tbsp
Almond milk
You can use any milk you prefer
1/4
tsp
Almond extract
Instructions
Preheat your oven to 180C. Line a cookie tray with Silpat or parchment paper.
Sift together the all-purpose flour, almond flour, baking powder, and salt ( if using) in a bowl.
In another bowl, beat together butter and sugar until pale and fluffy.
Add the egg. Beat well.
Now add in the ricotta, vanilla extract, and almond extract. Mix until well combined.
If the dough seems too soft, cover and refrigerate for 20-30 minutes until firm.
Scoop out the dough, using a tablespoon. Roll the dough balls and place on the tray.
Bake at 180 C for 12-14 minutes until very light golden in color.
Transfer to a cooling rack, let the cookies cool completely. Serve as is or glaze the cookies with almond glaze and add sprinkles.
Allow the glaze to set, about 5-10 minutes.
Almond Glaze
Combine almond milk, almond extract, and icing sugar until smooth and thick.
Notes
This recipe has been adapted from the very talented
Cooking Classy
.