Italian Almond Ricotta Cookies

WANT TO SAVE THIS RECIPE?

When I first tasted Italian Almond Ricotta Cookies, I couldn’t believe how a few simple ingredients could come together to create such a soft, fragrant bite. These cookies are light, chewy, and slightly crisp on the outside, with a rich almond flavor that’s both comforting and indulgent. The ricotta adds a unique softness and moisture that keeps them tender for days—if they last that long.

I love making these for holidays, afternoon coffee breaks, or just when I need a little something sweet that doesn’t require a ton of effort. They come together quickly and fill the kitchen with the cozy scent of almonds and vanilla. Topped with sliced almonds and a dusting of powdered sugar, they’re as beautiful as they are delicious.

Why You’ll Love These Italian Almond Ricotta Cookies

These cookies are the perfect marriage of texture and flavor. They’re soft on the inside, slightly crispy on the outside, and have a lovely nutty aroma thanks to almond extract and sliced almonds. The ricotta adds a richness that makes each bite melt in your mouth. Plus, they’re naturally gluten-free if you use almond flour. Whether you’re baking for a holiday, a gathering, or just your own sweet tooth, these cookies will not disappoint.

Do I Need to Use Fresh Ricotta or Can I Use Store-Bought?

While fresh ricotta gives the best flavor and texture, a good-quality store-bought ricotta will also work wonderfully in this recipe. Just make sure to drain any excess liquid by placing the ricotta in a fine mesh sieve or cheesecloth for at least 15-20 minutes before mixing it into the dough. This ensures your cookies won’t turn out too wet or dense.

Options for Substitutions

• Almond Flour: You can substitute almond flour with finely ground blanched almonds if that’s what you have on hand.
• Ricotta Cheese: For a dairy-free version, try using a vegan ricotta alternative made from almonds or cashews.
• Almond Extract: Swap with vanilla extract for a milder flavor or use orange zest for a citrusy twist.
• Toppings: Instead of sliced almonds, you could sprinkle the tops with chopped pistachios or leave them plain with just powdered sugar for a cleaner finish.

---

Ingredients for Italian Almond Ricotta Cookies

• Ricotta Cheese – This is the heart of the cookie’s soft and moist texture. It keeps the cookies tender while adding a delicate, creamy flavor.
• Almond Flour – Brings that signature nutty flavor and gives the cookies a light, chewy bite. It’s also naturally gluten-free.
• Granulated Sugar – For sweetness and structure. It balances the almond and ricotta flavors beautifully.
• Egg – Binds everything together and helps the cookies hold their shape while baking.
• Butter – Adds richness and depth to the flavor, contributing to the slightly crisp edges.
• Almond Extract – The standout flavor. A little goes a long way to infuse the dough with that classic almond essence.
• Baking Powder – Gives a slight lift to keep the cookies from being too dense.
• Salt – Just a pinch enhances all the other flavors.
• Sliced Almonds – For topping the cookies. They toast lightly in the oven and provide a wonderful crunch.
• Powdered Sugar – A final dusting adds sweetness and visual appeal.

---

Step 1: Prep the Ricotta

Place your ricotta cheese in a fine mesh strainer or cheesecloth-lined colander over a bowl. Let it drain for 15–30 minutes to remove excess moisture. This step is essential to keep the dough from becoming too wet.

---

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. This usually takes about 2–3 minutes using a hand mixer. This step ensures a smooth, well-aerated base.

---

Step 3: Add Ricotta, Egg, and Almond Extract

Mix in the drained ricotta cheese, egg, and almond extract. Beat until the mixture is fully combined and creamy. Scrape down the sides of the bowl to make sure everything is well incorporated.

---

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together almond flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring until a soft, sticky dough forms.

---

Step 5: Chill the Dough

Cover the bowl and refrigerate the dough for at least 30 minutes. This helps firm it up and makes it easier to scoop and shape.

---

Step 6: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

---

Step 7: Scoop and Shape

Using a cookie scoop or spoon, form tablespoon-sized balls of dough and place them on the baking sheet about 2 inches apart. Flatten them slightly with your fingers.

---

Step 8: Add Toppings

Press a few sliced almonds into the top of each cookie. This gives them a bakery-style finish and a little crunch.

---

Step 9: Bake the Cookies

Bake for 13–16 minutes, or until the edges are lightly golden and the tops are set. Be careful not to overbake—you want the centers to stay soft.

---

Step 10: Cool and Dust

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, dust with powdered sugar for that classic finish.

---

How Long to Prepare the Italian Almond Ricotta Cookies

The total time to make these cookies is under an hour, with a bit of chilling time for best results.

Preparation Time: The hands-on prep, including draining the ricotta, mixing, and shaping the dough, takes about 25–30 minutes. If your ricotta is already drained or firm, this step will be faster.

Baking Time: Each batch takes around 13–16 minutes in the oven. You’ll also need 5 minutes of cooling time on the sheet before transferring them to a wire rack.

Chill Time: For the best texture and easier handling, chilling the dough for 30 minutes is recommended.

---

Tips for Perfect Italian Almond Ricotta Cookies

• Drain the ricotta thoroughly to prevent excess moisture from making the dough too sticky.
• Use a cookie scoop to ensure even sizes for uniform baking.
• Don’t skip the chill time—it makes the dough easier to work with and helps the cookies hold their shape.
• Avoid overbaking so the centers stay soft and tender.
• Dust with powdered sugar after the cookies have fully cooled to prevent it from melting.

---

Watch Out for These Mistakes While Cooking

• Skipping ricotta draining can lead to overly soft, spread-out cookies.
• Overmixing the dough after adding the flour can make the cookies dense.
• Using cold butter will prevent the sugar from creaming properly.
• Crowding the baking sheet may cause cookies to bake unevenly.
• Not allowing the cookies to cool before dusting can result in soggy tops.

---

What to Serve With Italian Almond Ricotta Cookies?

1. Espresso or Coffee

The nutty almond flavor pairs beautifully with a shot of strong espresso or a cup of rich coffee.

2. Vin Santo or Dessert Wine

For an elegant twist, serve with a small glass of sweet Italian wine for dipping.

3. Fresh Berries

A handful of raspberries or strawberries on the side brightens the plate.

4. Vanilla Ice Cream

The soft almond cookies contrast perfectly with creamy cold vanilla.

5. Lemon Curd or Citrus Jam

Adds a tangy contrast that cuts through the richness.

---

Storage Instructions

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 4 days. Keep them out of direct sunlight or heat.

Refrigeration: If your kitchen is warm or humid, you can store them in the refrigerator. Let them come to room temperature before serving for best texture.

Freezing: These cookies freeze beautifully. Place them in a single layer on a tray to freeze, then transfer to a sealed container or freezer bag. Thaw at room temperature and dust with powdered sugar before serving.

---

Estimated Nutrition (per cookie, approx.)

• Calories: 110 kcal
• Protein: 3g
• Fat: 7g
• Carbohydrates: 9g
• Sugar: 6g
• Fiber: 1g
• Sodium: 40mg

---

Frequently Asked Questions

How do I know when the cookies are done?

The edges should be lightly golden, and the tops should look set but not dry. A little softness in the center is perfect.

Can I make the dough ahead of time?

Yes! The dough can be made and chilled up to 2 days in advance. Let it sit at room temperature for 10 minutes before scooping.

Are these cookies gluten-free?

Yes, if you use almond flour, they are naturally gluten-free. Always check your labels for cross-contamination.

Can I add chocolate chips?

Sure! Fold in 1/2 cup of mini chocolate chips for a delicious variation.

Why did my cookies spread too much?

This usually happens if the ricotta wasn’t drained enough or the dough wasn’t chilled. Be sure to follow both steps.

---

Conclusion

Italian Almond Ricotta Cookies are a beautiful blend of soft, nutty, and slightly crisp textures in one delightful bite. They’re easy to make, feel elegant enough for special occasions, and simple enough for everyday treats. Whether you’re serving them with coffee or giving them as gifts, these cookies never fail to impress. Try them once, and you’ll see why they quickly become a household favorite.

---

Print