Description
Soft, almond-scented cookies made in a single bowl. Light, tender centers with a hint of vanilla and almond — great with coffee or on a dessert platter.
Ingredients
Scale
- 2 cups (500 g) whole-milk ricotta
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups (375 g) plain all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup sliced almonds (optional — stir in or sprinkle on top)
- Confectioners’ sugar, for dusting
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat together the ricotta, sugar, and softened butter until the mixture is smooth and slightly fluffy.
- Add the eggs, vanilla, and almond extract; blend until uniformly combined.
- In a separate bowl, whisk the flour with baking powder, baking soda, and salt. Add the dry mix to the ricotta mixture and fold just until no dry streaks remain. Gently fold in the sliced almonds if using.
- Using a 1-tablespoon scoop (or two spoons), drop rounded portions of dough onto the prepared sheets, spacing them about 2 inches (5 cm) apart.
- Bake 15–18 minutes, or until the cookie edges take on a pale golden color while the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, dust lightly with confectioners’ sugar.
Notes
- If your ricotta looks watery, drain it in a fine-mesh sieve for about 10 minutes to avoid a soggy dough.
- For consistent results, use a 1-Tbsp cookie scoop so cookies bake evenly.
- If you prefer slightly crisper edges, increase the butter by 2 tablespoons and bake toward the longer end of the time range.
- Cookies store well in an airtight tin at room temperature for up to 4 days; layer with parchment if freezing.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6g
- Carbohydrates: 15g
- Protein: 2g