Italian Almond Ricotta Cookies — Soft, Chewy & Light

Almond Ricotta Cookies are little clouds of almond-vanilla joy — soft inside, lightly crisp at the edges, and impossibly easy to make. If you want cookies that feel bakery-fancy but don’t take a pastry-school afternoon, this is your recipe.

Almond Ricotta Cookies

Introduction to the recipe

These Italian-style treats marry creamy ricotta with a gentle almond note for a cookie that stays moist for days. They require no chilling, no heroic shaping skills, and yield a tender bite that’s perfect with espresso, tea, or a cheeky afternoon snack. Ready in under an hour from start to finish? Yes please.

What makes these cookies so irresistible?

A few small reasons: ricotta keeps the centers moist and tender, almond extract and sliced almonds add authentic Italian bakery flavor, and the batter is thick — so the cookies puff rather than spread, giving you soft middles with delicate, slightly crisp rims. Also, you don’t need to fuss with piping or rolling — scoop and bake. Who doesn’t love that?

Bold tip: Drain watery ricotta for 10 minutes in a fine sieve — it makes a huge difference in texture.

Ingredients (with short notes)

• 2 cups whole-milk ricotta — the moisture and richness powerhouse.
• 1 cup granulated sugar — sweetness without heaviness.
• ½ cup unsalted butter, softened — adds tenderness and flavor.
• 2 large eggs (room temp) — binders and help lift.
• 1 tsp vanilla extract — aromatic backbone.
• 1 tsp almond extract — the signature almond note.
• 3 cups all-purpose flour (spoon & level) — structure.
• 1 tsp baking powder + ½ tsp baking soda — they work together to lift this dense, ricotta-rich dough.
• ¼ tsp salt — brightens flavors.
• ½ cup sliced almonds (optional) — stir in or sprinkle on top for crunch.
• Powdered sugar (for dusting) — classic finish.

Simple how-to (fast steps)

1. Preheat oven to 350°F / 175°C. Line baking sheets with parchment.
2. Beat ricotta, sugar, and softened butter until creamy.
3. Add eggs, vanilla, and almond extract; mix until combined.
4. Whisk flour, baking powder, baking soda, and salt. Fold into the wet mix just until no streaks of flour remain. Stir in sliced almonds if using.
5. Drop rounded tablespoons — or use a 1-Tbsp scoop — spaced about 2 inches apart.
6. Bake 15–18 minutes until edges are pale gold; centers will remain soft. Let rest 5 minutes on the tray, then transfer to a rack. When cool, dust with powdered sugar.

Quick note: Use a 1-Tbsp scoop for uniform baking — it keeps your tray organized and cookies even.

The story behind these cookies

My version nods to the Italian tradition of simple, ingredient-forward baking — like those ricotta biscuits nonna would fold gently and bake while a pot of coffee percolated. The almond brings an unmistakable Italian bakery vibe; the ricotta keeps the crumb plush. No one will guess how easy they were.

Pro tips for the best outcome

• Drain the ricotta if it’s watery — set it in a sieve over a bowl for 10 minutes.
• Use room-temperature eggs and butter for smooth incorporation.
• Don’t overmix once you add flour — folding until the streaks are gone keeps the cookies tender.
• For crisper edges, add 2 tablespoons extra butter and push baking to the longer end of the time range.
• Uniform cookies = even bake — use a cookie scoop.
• If you like to experiment: fold in a handful of mini chocolate chips for a chocolate-almond riff.

Big tip: If you want flatter cookies, press each mound lightly before baking.

Variations to try

• Chocolate Chip: Swap the sliced almonds for ½ cup mini chocolate chips.
• Citrus Pop: Add 1–2 tsp orange zest for a sunny twist.
• Gluten-free: Use a cup-for-cup GF flour blend; check texture and bake a touch longer if needed.
• Honey Almond: Replace half the sugar with honey and reduce baking time slightly.

Best way to serve

These are lovely warm or room temperature. Dust them with powdered sugar for tea service, plate them with a few toasted almonds for guests, or pair with lemon curd for a bright contrast. Need a brunch hero? Stack them with mascarpone between two for a ricotta-cookie sandwich.

Quick tips for storage & leftovers

• Store at room temp in a tin for up to 4 days; they’ll keep softness.
• Freeze cooled cookies in single layers separated with parchment for up to 2 months.
• To refresh: thaw on the counter and pop in a 300°F oven for 3–4 minutes.

Cookie Calories: A single cookie (1 of 30) is about 120 calories — not bad for a light, satisfying treat.

FAQs

Nutrition context & mindful baking

These feel like an indulgence but are lighter than many butter-bomb cookies because ricotta replaces some of the fat and adds protein. If you’re watching totals, use part-skim ricotta or reduce sugar slightly — just remember sugar impacts texture and browning.

Final thoughts

These Italian Almond Ricotta Cookies hit that sweet spot for bakers who love bakery texture without the fuss. They belong on brunch tables, in cookie tins, and at weekday coffee breaks. Want to impress guests? Serve them with espresso or a citrusy dessert wine. Want comfort? Eat them with a mug of tea and zero guilt.

In short: creamy ricotta, gentle almond, soft chew — and so few steps. What’s not to love?

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Throughout this piece I mentioned several related treats and techniques you might want to explore: Italian Almond Cookies for a classic regional angle, Ricotta Cookies for other ricotta-forward bakes, Cookies Light when you want something less heavy, and basic Italian Cookie Recipes if you want to expand your repertoire. Try the adaptations above, and tell me which twist becomes your new favorite.

Happy baking — and if your nonna shows up asking for the recipe, tell her you learned it from Marco. (FYI — she’ll want adjustments.)

Almond Cookies? Done. Italian Cookies? Classic. Almond Ricotta Cookies? Signature.

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