Description
Crunchy on the outside and tender on the inside, these Sicilian ricotta almond cookies blend creamy ricotta with nutty almonds for a nostalgic Italian treat perfect for holidays or coffee breaks.
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)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the ricotta cheese, softened butter, and sugar in a large bowl until light and fluffy.
- Beat in the egg and almond extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and ground almonds.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Press a few sliced almonds on top of each cookie.
- Bake for 14–16 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Add lemon zest for a bright citrus twist.
Swap almond extract with vanilla for a milder flavor.
Drizzle with glaze and colored sugar for festive occasions.
Use part brown sugar for a chewier texture.
Chill the dough if your kitchen is warm to prevent spreading.
Toast sliced almonds before topping for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
