Name: Italian Almond Ricotta Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 113 g unsalted butter, softened; 200 g granulated sugar; 250 g whole milk ricotta cheese; 2 large eggs; 1 tsp almond extract; 1 tsp vanilla extract; 240 g all-purpose flour; 1 tsp baking powder; 50 g sliced almonds; Powdered sugar, for dusting

Soft, sweet, and melt-in-your-mouth delicious, Italian Almond Ricotta Cookies are everything you want in a comforting bite-sized treat. These cookies are irresistibly fluffy with a tender crumb, thanks to the ricotta cheese, and the almond flavor adds a beautifully nutty depth. Topped with a dusting of powdered sugar and slivered almonds, they look just as good as they taste.

Perfect for holidays, brunches, or a cozy afternoon tea, these cookies bring a little piece of Italy right into your kitchen. They store well, travel beautifully, and best of all, they don’t require any complicated ingredients. One bowl, simple steps, big reward.

Lusciously soft and pillowy texture from ricotta cheese
Light almond essence that’s not overpowering
Simple, one-bowl mixing process
Versatile for decorating or leaving rustic
Perfect balance between elegance and ease

What Kind of Ricotta Should I Use?

Whole milk ricotta is the best choice for these cookies. It brings a richer texture and less water content than skim versions. If your ricotta seems watery, drain it using cheesecloth before mixing—this prevents overly sticky dough. Avoid using ricotta spreads or whipped ricotta as they alter the final structure.

Ingredients for the Italian Almond Ricotta Cookies

Each ingredient plays a vital role in making these cookies tender and flavorful. Let’s break down what you’ll need:

Ricotta Cheese: The star ingredient for a moist, cake-like crumb. Use whole milk ricotta.
Granulated Sugar: Adds the perfect amount of sweetness and helps the cookies brown.
All-Purpose Flour: Provides structure while keeping the cookies light.
Baking Powder: Lifts the dough for that soft, puffy finish.
Eggs: Binds everything together while adding richness.
Almond Extract: Delivers that fragrant almond flavor that makes these cookies stand out.
Vanilla Extract: Rounds out the flavors with warmth.
Unsalted Butter: Adds richness and moisture to the dough.
Sliced Almonds: Sprinkled on top for crunch and visual appeal.
Powdered Sugar: A snowy finish that adds a touch of elegance.

How To Make the Italian Almond Ricotta Cookies

Step 1: Cream the Butter and Sugar

Start by beating softened unsalted butter with granulated sugar until the mixture is light and fluffy. This ensures a smooth cookie base.

Step 2: Add Wet Ingredients

Mix in the ricotta cheese, eggs, almond extract, and vanilla extract. Blend until everything is well incorporated and creamy.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together flour and baking powder. Slowly add to the wet mixture, stirring until just combined—don’t overmix.

Step 4: Scoop and Top

Using a cookie scoop or tablespoon, drop mounds of dough onto a lined baking sheet. Gently press sliced almonds onto each cookie top.

Step 5: Bake

Bake in a preheated oven at 350°F (175°C) for about 13–15 minutes, or until edges are lightly golden. Allow to cool before dusting with powdered sugar.

Serving and Storing Italian Almond Ricotta Cookies

These cookies make about 24 servings, perfect for sharing at events or gifting. Serve them with tea, coffee, or even as part of a dessert platter. Their soft texture stays perfect for several days.

To store: Keep in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. Thaw at room temperature before serving.