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!
Italian ricotta cookies, Ricotta cookies, Almond ricotta cookies
Please omit if using salted butter
Pure almond extract ( optional)
You can use any milk you prefer
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.
Combine almond milk, almond extract, and icing sugar until smooth and thick.
This recipe has been adapted from the very talented
Almond Ricotta Cookies -
-December 20, 2021