Italian Almond Ricotta Cookies
If you’ve never baked with ricotta cheese before, these Italian Almond Ricotta Cookies will completely change your dessert game. Soft, tender, and delicately sweet, these cookies have a melt-in-your-mouth texture thanks to creamy ricotta folded into the dough. Finished with a sweet almond glaze and a sprinkle of toasted sliced almonds, they look elegant yet come together in under 30 minutes.
These cookies are perfect for holidays, cookie exchanges, brunch spreads, or simply enjoying with a cup of coffee.
Why I Love This Recipe
As a food writer, I’m always drawn to recipes that combine simplicity with impressive results. These cookies are:
- Incredibly soft and moist
- Lightly sweet with a rich almond flavor
- Easy to make with pantry staples
- Perfect for gifting or entertaining
The ricotta gives them a tender crumb you simply can’t get from butter alone. And the almond glaze? It adds just the right amount of sweetness and shine.
Italian Almond Ricotta Cookies
Soft and tender almond ricotta cookies topped with a sweet glaze and toasted sliced almonds.
Prep: 15 min | Cook: 12 min | Total: 27 min
Servings: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup whole milk ricotta cheese
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk (for glaze)
- 1/2 teaspoon almond extract (for glaze)
- 1/4 cup sliced almonds, toasted
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar until light and fluffy. Beat in egg, ricotta cheese, almond extract, and vanilla extract until combined.
- Gradually mix dry ingredients into wet ingredients just until incorporated.
- Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 10-12 minutes until edges are lightly golden. Cool completely.
- Whisk powdered sugar, milk, and almond extract to make glaze.
- Dip cooled cookie tops into glaze and sprinkle with toasted sliced almonds. Let glaze set before serving.
Nutrition
- Calories: 140 calories
- Fat: 6 g
- Carbs: 18 g
- Protein: 3 g
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Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup whole milk ricotta cheese
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, toasted
Ingredient Swaps & Notes
- Full-fat ricotta gives the best texture. Drain excess liquid if it seems watery.
- Citrus twist: Add lemon zest for brightness.
- No almond extract? Increase vanilla slightly for a softer flavor.
- Extra crunch: Toast sliced almonds before topping for deeper flavor.
These cookies are meant to be soft—not crispy—so avoid overbaking.
Step-by-Step Instructions
1. Prepare the Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. Cream Butter & Sugar
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, ricotta cheese, almond extract, and vanilla extract until fully combined.
4. Combine
Gradually mix dry ingredients into the wet mixture just until incorporated. Do not overmix.
5. Scoop & Bake
Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, until edges are lightly golden but centers remain soft. Cool completely.
6. Make the Glaze
Whisk powdered sugar, milk, and almond extract until smooth. Adjust milk for desired consistency.
7. Glaze & Finish
Dip cooled cookie tops into glaze and sprinkle with toasted sliced almonds. Let glaze set before serving.
Tips for Success
- Drain ricotta if watery to avoid overly soft dough.
- Use room-temperature ingredients for smoother mixing.
- Let cookies cool completely before glazing.
- For clean presentation, place glazed cookies on a rack to set.
These cookies develop even more flavor after sitting for a few hours.
Serving Suggestions & Pairings
These almond ricotta cookies are perfect alongside:
- A comforting brunch spread featuring Classic French Toast – The Golden Breakfast Everyone Loves
- A sweet morning table with Moist 1-Bowl Banana Bread – The Easy Recipe That Never Fails
- A cozy breakfast option like The Ultimate Overnight Oats Guide – 1 Base Recipe, 6 Easy Flavors
- A savory contrast such as Easy Homemade Caesar Salad with Chicken
- A classic comfort pairing like How to Make Perfect Grilled Cheese with Homemade Tomato Soup
They’re versatile enough for dessert platters or afternoon coffee breaks.
Nutritional Information (Per Cookie)
- Calories: 140
- Fat: 6 g
- Carbohydrates: 18 g
- Protein: 3 g
Nutritional values are approximate and may vary based on specific ingredients used.
Storage & Leftover Tips
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days for extended freshness.
- Freeze unglazed cookies for up to 2 months; thaw and glaze before serving.
Because of the ricotta, these cookies stay soft longer than most traditional cookies.
More Recipes You’ll Love
If you enjoyed these soft almond cookies, try:
- Moist 1-Bowl Banana Bread – The Easy Recipe That Never Fails
- Classic French Toast – The Golden Breakfast Everyone Loves
- The Ultimate Overnight Oats Guide – 1 Base Recipe, 6 Easy Flavors
- Easy Homemade Caesar Salad with Chicken
- How to Make Perfect Grilled Cheese with Homemade Tomato Soup
Each recipe brings simple ingredients and dependable, crowd-pleasing results.
Final Thoughts
Italian Almond Ricotta Cookies are the perfect blend of soft texture and delicate almond sweetness. They look elegant enough for celebrations but are simple enough for everyday baking.
If you try this recipe, I’d love to hear how it turned out. Share your baking experience, leave a comment, and follow along for more comforting, approachable recipes.
Happy baking! 🍪✨
