Soft, fragrant, and utterly irresistible, Italian Almond Ricotta Cookies are the sort of treat that always brightens up a cookie tray or a quiet afternoon. These cookies combine pillowy ricotta cheese, a fragrant hint of almond, and a sweet, glossy glaze for a bite that’s part cake, part cookie, and all comfort. Whether you’re looking for a standout bake for the holidays or just want to share a batch with loved ones, Italian Almond Ricotta Cookies promise a melt-in-your-mouth experience that’s bound to spark joy from the very first bite.
Ingredients You’ll Need
Simple, pantry-friendly ingredients truly shine in this recipe, coming together to create the classic taste and delicate texture of Italian Almond Ricotta Cookies. Each one brings something special to the table—don’t skimp on the vanilla or almond extract, as they provide the signature flavor you’ll crave in every bite.
- All-purpose flour: Gives the cookies structure and that tender crumb you want in every nibble.
- Baking powder: Adds lift, ensuring the cookies rise beautifully and stay soft.
- Baking soda: Works with the acidic ricotta to create just the right amount of fluffiness.
- Salt: Highlights the sweet and almondy flavors by balancing the overall taste.
- Unsalted butter, softened: Adds richness and helps create a creamy, luscious cookie batter.
- Granulated sugar: Sweetens the dough and helps the cookies bake up light and golden.
- Large egg: Binds the ingredients together and gives the cookies that classic chewy-yet-tender interior.
- Whole milk ricotta cheese: The secret weapon for the cookies’ dreamy, moist texture.
- Almond extract: Infuses the cookies and glaze with warm, nutty notes that capture the essence of a real Italian classic.
- Vanilla extract: Rounds out the almond for a balanced, aromatic flavor profile.
- Powdered sugar: Creates a velvety glaze that drapes over each cookie like a delicate icing cloud.
- Milk: Thins the glaze just enough for perfect dipping and drizzling.
- Sliced almonds, toasted: Add crunch and a nutty aroma as the finishing touch on your cookies.
How to Make Italian Almond Ricotta Cookies
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This step is key because these delicate cookies have a tendency to stick, and parchment guarantees they slide right off without any fuss or breakage.
Step 2: Whisk the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. Giving your dry ingredients this little head start ensures even mixing and helps the cookies bake up evenly, with just the right amount of tenderness and lift.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until they’re light and fluffy—about 2 to 3 minutes. This step incorporates air and gives Italian Almond Ricotta Cookies their signature pillowy texture, setting the stage for a cookie that’s anything but dense.
Step 4: Add Wet Ingredients and Ricotta
Beat in the egg to the butter-sugar mixture, making sure it’s fully incorporated. Then add the ricotta cheese, almond extract, and vanilla extract. The ricotta not only keeps the cookies moist and tender but delivers that creamy, slightly tangy flavor that balances all the sweetness.
Step 5: Combine Wet and Dry Mixtures
Gradually add your whisked dry ingredients to the wet mixture, mixing gently just until everything is combined. Be careful not to overmix at this stage—a gentle hand ensures each Italian Almond Ricotta Cookie stays delightfully soft and cakey.
Step 6: Scoop and Bake
Using a tablespoon or cookie scoop, drop mounds of dough onto your prepared baking sheets, leaving about 2 inches in between. Pop them in the preheated oven for 10–12 minutes, or until you notice the very edges starting to turn a soft golden brown. This gentle bake locks in the cookies’ moisture for that irresistibly tender bite.
Step 7: Cool Completely Before Glazing
Once baked, let the cookies rest on the baking sheets for a minute, then transfer them to a wire rack to cool completely. Trying to glaze warm cookies can turn into a melty mess—patience will reward you with a perfectly set, glossy finish.
Step 8: Mix and Apply the Glaze
In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth and pourable. Gently dip the tops of each cooled Italian Almond Ricotta Cookie in the glaze, then immediately sprinkle with toasted sliced almonds so they stick. Let the glaze set until it’s softly firm—if you can wait that long!
How to Serve Italian Almond Ricotta Cookies
Garnishes
For a classic look, a shower of toasted sliced almonds not only delivers a pleasing crunch but visually signals the nutty flavor within. If you want to go the extra mile, a light dusting of powdered sugar, a few edible flowers, or even a hint of lemon zest can add color and wow factor to your Italian Almond Ricotta Cookies without overpowering their gentle flavor.
Side Dishes
The subtle sweetness and softness of these cookies make them perfect partners for a hot espresso or cappuccino—just like you’d find in a rustic Italian café. If you’re putting together a dessert spread, pair them with fresh berries, a simple custard, or a small glass of dessert wine for an elegant, crowd-pleasing finish.
Creative Ways to Present
Try stacking them on a pretty tiered tray for a tea party look, or wrap a few in cellophane as homemade gifts—they hold up beautifully and always make friends feel special. For special occasions, arrange the Italian Almond Ricotta Cookies in a circle around a bowl of whipped mascarpone or ricotta dip for a playful, communal dessert experience.
Make Ahead and Storage
Storing Leftovers
Italian Almond Ricotta Cookies keep well in an airtight container at room temperature for up to three days. Place a sheet of parchment or wax paper between layers if stacking, to keep the glaze pristine and prevent sticking—good luck keeping them around that long, though!
Freezing
If you’d like to get a jump on holiday baking or want fresh cookies on demand, these cookies freeze like a dream. Freeze them unglazed on a baking sheet until solid, then transfer to zip-top bags or a freezer-safe container. When ready to enjoy, thaw at room temperature and glaze just before serving for the best texture and flavor.
Reheating
If your cookies are feeling a little chilly or you just love the idea of a fresh-from-the-oven treat, pop a few on a tray and warm in a 300°F (150°C) oven for 3 to 5 minutes. This will revive their softness. Just remember to glaze them after reheating if they were frozen unglazed.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Whole milk ricotta is recommended for the creamiest and richest results, but in a pinch, part-skim ricotta can be used. The cookies will still be delicious, though ever so slightly less tender and moist.
How do I toast sliced almonds for the garnish?
Simply scatter the sliced almonds on a dry skillet over medium heat, stirring often until golden and fragrant—about 3 to 5 minutes. Let them cool before using so they stay crisp atop the glaze.
What if I don’t have almond extract?
The almond extract gives Italian Almond Ricotta Cookies their signature flavor, but if you’re out, you can use extra vanilla for a softer, less nutty taste. They’ll still be wonderful, just a touch different in aroma.
Why did my cookies turn out dry?
Dry cookies usually mean the dough was overmixed or the cookies were baked a bit too long. Be gentle when combining ingredients, and be vigilant when baking—the edges should just barely be golden to keep them soft and cakey.
Can I make the dough ahead and bake later?
Absolutely! You can refrigerate the dough, covered, for up to 24 hours before baking. Let it sit at room temperature for 15–20 minutes before scooping, so it’s easier to handle and bakes evenly.
Final Thoughts
There’s something beautifully nostalgic and joyfully simple about baking Italian Almond Ricotta Cookies. With their melt-in-your-mouth texture, dazzling glaze, and perfectly balanced almond flavor, they’re pure comfort in cookie form. Give this recipe a whirl—your kitchen will smell incredible, and your friends and family will be lining up for a second (or third) helping of these little treasures.