Name: Grandma’s Sicilian Ricotta Almond Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 cup whole milk ricotta cheese; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon pure almond extract; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup finely ground almonds; 1/4 cup sliced almonds (for topping); Powdered sugar, for dusting (optional)

Crunchy, nutty, and full of old-world charm, these Grandma’s Sicilian Ricotta Almond Cookies bring the warmth of traditional family baking into my kitchen. I love how the ricotta keeps them soft inside while the almonds add a delicate crunch. They’re the kind of cookie that feels both simple and special, perfect for holidays or an afternoon coffee break.

Why You’ll Love This Recipe

I adore this recipe because it balances texture and flavor in the best way. The ricotta makes the cookies tender, while ground and sliced almonds give that nutty richness I crave in an Italian bake. I also like how quick they are to put together—ready in just about 30 minutes—yet they taste like a recipe passed down for generations. These cookies aren’t overly sweet, which makes them perfect for pairing with espresso or a glass of dessert wine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup whole milk ricotta cheese

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon pure almond extract

3/4 cup granulated sugar

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup finely ground almonds

1/4 cup sliced almonds (for topping)

Powdered sugar, for dusting (optional)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, I cream together the ricotta cheese, softened butter, and sugar until light and fluffy.

I beat in the egg and almond extract until everything is fully combined.

In a separate bowl, I whisk together the flour, baking powder, salt, and ground almonds.

I slowly add the dry mixture into the wet ingredients, stirring until a soft dough forms.

I drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.

Then I lightly press a few sliced almonds on top of each cookie.

I bake them for 14–16 minutes, just until the edges turn lightly golden.

I let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Sometimes I dust them with powdered sugar before serving.

Servings and timing

This recipe makes about 24 cookies. It takes me 15 minutes to prepare the dough and about 15 minutes to bake, so the total time is around 30 minutes. Each cookie comes to about 110 calories, making them a lighter indulgence compared to many traditional holiday treats.

Variations

I like to switch things up by adding a touch of lemon zest to the dough for a brighter flavor. Sometimes I swap the almond extract for vanilla to soften the nutty profile, especially if I’m baking for kids. For a festive twist, I drizzle them with a thin glaze and sprinkle a few colored sugar crystals on top. If I want a slightly chewier texture, I use part brown sugar instead of all granulated sugar.

Storage/Reheating

I usually store these cookies in an airtight container at room temperature, where they stay fresh for about 4–5 days. If I need to keep them longer, I freeze them in layers separated by parchment paper for up to 2 months. To enjoy again, I let them thaw at room temperature or warm them for just a minute in the oven to bring back that cozy fresh-baked aroma.

Related Recipes:

No Bake Cookies — Just Like Grandma’s!

FAQs

Can I make these cookies ahead of time?

Yes, I often bake them a day before serving. They keep well and the flavor deepens slightly overnight.

Can I use part-skim ricotta instead of whole milk ricotta?

I prefer whole milk ricotta for its creaminess, but part-skim will still work. The cookies might be just a touch less rich.

Do I have to use almond extract?

Not at all. I sometimes replace it with vanilla extract if I want a subtler flavor or if someone doesn’t like almond.

Can I toast the sliced almonds first?

Yes, toasting them lightly before topping the cookies adds an extra depth of nutty flavor that I really enjoy.

How do I prevent the cookies from spreading too much?

I make sure the butter is just softened, not melted, and I chill the dough for 15–20 minutes if my kitchen is warm. That helps them hold their shape better.

Conclusion

These Sicilian ricotta almond cookies remind me why I love baking heritage recipes—they’re simple, full of character, and always bring comfort. I like how they feel special without being complicated, making them just as perfect for a family gathering as for an everyday treat. Every bite carries that balance of soft ricotta and nutty almonds, a true taste of tradition that I’ll keep baking again and again.

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