Some cookies are more than just a treat; they’re a tradition. These Italian Almond Ricotta Cookies are a perfect example. They are incredibly soft, light, and cakey, with a delicate almond flavor that’s both classic and irresistible. Topped with a simple almond glaze and a sprinkle of toasted almonds, they are an elegant and delicious cookie that’s perfect for a holiday cookie tray, a wedding shower, or just a quiet afternoon with a cup of coffee.
Why I Love This Recipe
What I love most about these cookies is their unique texture. The ricotta cheese is the secret ingredient that gives them a soft, pillow-like, and cakey quality that is unlike a traditional cookie. They are not overly sweet, which allows the subtle almond flavor to really shine through. The simple glaze sets to a beautiful, crackled finish, and the toasted almonds on top add a lovely crunch and a nutty aroma that is simply divine. It’s a recipe that is both simple to make and impressive to serve. It’s become a beloved family tradition, and I know it will in your home too.
Ingredients
(Makes about 3 dozen cookies)
For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup whole milk ricotta cheese
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, toasted (for garnish)
Swaps and Notes
- Ricotta Cheese: Whole milk ricotta cheese is what gives these cookies their incredible texture. Make sure you use a good quality, full-fat ricotta for the best results.
- Almond Extract: The almond extract is the key flavor in these cookies. Don’t be tempted to swap it for vanilla, as the almond is what gives them their signature taste.
- Glaze: You can use more or less milk in the glaze to achieve your desired consistency. For a thinner glaze, add more milk; for a thicker one, use less.
- Toasted Almonds: To toast the sliced almonds, you can place them on a dry skillet over medium-low heat and cook for a few minutes, until they are golden and fragrant. Be careful, as they can burn quickly.
Step-by-Step Instructions
- Preheat Oven and Prep Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the egg until it’s well combined. Then, add the ricotta cheese, almond extract, and vanilla extract, and mix until everything is well combined and creamy.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour is incorporated. Be careful not to overmix the dough.
- Scoop the Cookies: Using a tablespoon or a small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 10-12 minutes, or until the edges are just starting to turn golden and the tops are set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Do not try to glaze them until they are fully cooled.
- Make the Glaze: While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and almond extract until the mixture is smooth.
- Glaze and Garnish: Dip the tops of the cooled cookies into the glaze, letting any excess drip off. Sprinkle the tops with toasted sliced almonds. Allow the glaze to set completely before serving.
Tips for Success
- Room Temperature Ingredients: Make sure your butter, egg, and ricotta cheese are at room temperature. This helps everything mix together smoothly and prevents a lumpy dough.
- Don’t Overmix: Overmixing the dough can develop the gluten in the flour and make the cookies tough. Mix just until the flour disappears.
- Cool Completely: Do not attempt to glaze the cookies while they are still warm, as the glaze will melt and not set properly.
Serving Suggestions and Pairings
These cookies are perfect on their own, but they are also a wonderful addition to a dessert platter. They pair beautifully with a cup of strong Italian coffee, a hot cup of tea, or a glass of chilled milk. They are also a fantastic finale to any Italian meal.
Nutritional Information (per cookie)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 120 kcal
- Protein: Approx. 2g
- Fat: Approx. 5g
- Carbohydrates: Approx. 18g
Storage and Leftover Tips
Store these cookies in an airtight container at room temperature for up to a week. They stay incredibly soft and delicious. You can also freeze the baked and unglazed cookies for up to 3 months. When you’re ready to serve, thaw them at room temperature and then prepare and add the glaze.
More Recipes You Will Love
If you love a good cookie or a delicious no-bake treat, you’ll love these other recipes from my kitchen:
- For a truly decadent treat, my Chocolate Chip Cookie Dough Brownie Bombs are a must-try.
- If you’re looking for a fun holiday cookie, my Easter Cookies are always a hit.
- For a quick and easy no-bake treat, my No-Bake Monster Cookie Energy Balls are perfect for a snack.
- If you’re a fan of cookie dough, my Edible Cookie Dough is the perfect late-night treat.
- And for a secret weapon dessert, my Copycat Neiman Marcus Chocolate Chip Cookies are a fantastic choice.
Final Thoughts
These Italian Almond Ricotta Cookies are a timeless classic for a reason. They’re a simple, elegant, and delicious cookie that’s perfect for any occasion and a fantastic way to celebrate a taste of Italy.
I hope you give this recipe a try and enjoy them as much as I do. Let me know in the comments below if you love the soft, cakey texture! Happy baking!
