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–+ servings
Almond Ricotta Cookies | Italian Ricotta Cookies
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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 Time15 minutes
Cook Time14 minutes
Chilling Time30 minutes
Total Time1 hour
Course: Cookies, Snack
Cuisine: American, Italian
Servings: 24 cookies
Calories: 100kcal
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
US Customary - Metric

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.
  • The dough of these almond ricotta cookies is soft and sticky. I recommend refrigerating it for half an hour to one hour till it’s easy to handle.
  • These cookies bake fast. So, after 12 minutes, keep an eye. Don’t worry if they seem too soft. They’ll harden as they cool.

Nutrition

Serving: 1 Cookie | Calories: 100kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 88mg | Potassium: 21mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 165IU | Calcium: 38mg | Iron: 1mg