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Italian Almond Ricotta Cookies
Soft Italian Almond Ricotta Cookies
There’s something undeniably comforting about a soft, cake-like cookie that practically melts in your mouth, and these Italian Almond Ricotta Cookies deliver exactly that. Light, moist, and full of sweet almond flavor, they strike that perfect balance between elegant and homey.
Made with creamy ricotta cheese and just the right splash of almond extract, these cookies are tender on the inside with a delicate golden edge. They have that nostalgic, “grandma’s kitchen” kind of vibe especially if your grandma had a flair for Italian baking, but with a slightly modern twist.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 cup (250g) ricotta cheese (whole milk, well-drained)
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 1/2 tsp almond extract
  • 1 tsp almond extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • sliced almonds for topping (Optional)
  • powdered sugar for topping (Optional)

Instructions
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, sugar, and ricotta cheese until light and fluffy (2–3 minutes).
  3. Beat in the egg and almond extract until smooth.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Mix until just combined. Do not overmix.
  6. Scoop the dough (about 1.5 tablespoons per cookie) onto the prepared baking sheet, spacing about 2 inches apart.
  7. If desired, top each cookie with sliced almonds for a nice crunch.
  8. Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar once cooled. (Optional)

Notes

Use whole milk ricotta for the best texture and richness. If your ricotta is watery, drain it in a fine mesh strainer or cheesecloth for 30 minutes before using.
Don’t overmix the dough after adding the flour — this helps keep the cookies light and tender.
Chill the dough for 15–30 minutes if it feels too sticky to scoop. This also helps the cookies hold their shape while baking.