Name: Almond Ricotta Mascarpone Bliss Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 1/2 cup mascarpone cheese; 1/2 cup powdered sugar; 1/4 cup almond flour; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup sliced almonds (for topping)

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I still remember the warm scent of butter and almond in my grandmother’s kitchen, the clatter of a wooden spoon against a bowl, and the way everyone claimed one cookie before they cooled. Those little moments taught me that simple ingredients, gentle hands, and good company make every bite feel like home.

I grew up cooking beside my mother in a sunny Louisville kitchen, turning pages of old church cookbooks and memorizing the family favorites. I’m Maggie Hart, a home cook who writes with a friendly, practical voice for Gemmir Kitchen. I focus on cozy, comforting dishes that fit real weeknights—casseroles, slow-cooker meals, skillet dinners, and nostalgic desserts that don’t require a bakery degree. My recipes stay family-friendly and pork-free, and I test them until they work under the glow of a busy stovetop.

When I teach a recipe, I strip it down to clear steps and comforting tips so you can succeed the first time. If you love an almond-studded, tender cookie, you might enjoy a similar version I made that blends ricotta and mascarpone so the texture turns impossibly soft. For another riff that uses ricotta with chocolate chips, check out this Almond ricotta chocolate chip cookies recipe; it shows how ricotta keeps cookies tender while adding depth. I like to keep things approachable, so when I talk about Almond Ricotta Mascarpone Bliss Cookies, I aim to share warmth, technique, and the kind of simple, reliable instructions you can trust on any weekday evening.

Table of Contents

How this recipe comes together

Ingredients :

1 cup ricotta cheese, 1/2 cup mascarpone cheese, 1/2 cup powdered sugar, 1/4 cup almond flour, 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1/2 cup sliced almonds (for topping)

Directions :

Preheat the oven to 350°F (175°C)., 2. In a mixing bowl, combine ricotta cheese, mascarpone cheese, and powdered sugar. Mix until smooth., 3. Add almond flour, all-purpose flour, baking powder, salt, and vanilla extract. Stir until well combined., 4. Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper., 5. Gently flatten each cookie and sprinkle sliced almonds on top., 6. Bake for 12-15 minutes or until the edges are golden., 7. Let cool before serving. Enjoy your cookies!

Why this recipe stands out

These Almond Ricotta Mascarpone Bliss Cookies stand out because they combine two cheeses—ricotta and mascarpone—to create a cookie that feels both light and indulgent. Ricotta adds moisture and a slight tang, while mascarpone brings richness without heaviness. The almond flour and sliced almonds bring a toasty flavor that pairs naturally with vanilla and powdered sugar. The result feels like a small celebration on the plate: tender centers, slightly crisp edges, and a satin crumb that melts in your mouth.

I like these for dessert after a simple weeknight supper, but they also travel well to coffee hours and church socials. They pair beautifully with tea or a cup of black coffee, and you can dress them up with a dusting of extra powdered sugar or a drizzle of honey for special occasions. If you want a slightly denser texture, chill the dough briefly before baking; if you want a crisper bite, flatten the mounds a bit more on the sheet. Because the ingredients stay pantry-friendly and the steps stay simple, these Almond Ricotta Mascarpone Bliss Cookies feel like something you can make any night and still impress company.

How to serve this dish

When you plate Almond Ricotta Mascarpone Bliss Cookies, think simple and homey. Arrange them on a shallow platter or cake stand with a small bowl of fresh berries and a pot of hot tea. The cookies look lovely tucked beside a bowl of mascarpone whipped with a little honey for dipping. For a breakfast-friendly treat, serve one or two with Greek yogurt and sliced fruit. If you plan a dessert spread, place these Almond Ricotta Mascarpone Bliss Cookies alongside biscotti or a lemon bar to contrast textures and flavors.

They also travel well to picnics—wrap them in parchment and stack in a tin. For an afternoon coffee break, a single cookie pairs nicely with an espresso shot or a lightly sweetened latte. To elevate for guests, top cooled cookies with a sliver of lemon zest, a sprinkle of chopped pistachio, or a dollop of jam at the center. For a family-style dessert, lay them out on a wooden board with fresh figs or sliced apples. Serving stays easy because these cookies taste fresh without elaborate plating; their charm lies in delicate texture and that gentle almond-ricotta flavor.

How to store it properly

Store leftover Almond Ricotta Mascarpone Bliss Cookies in an airtight container at room temperature for up to two days. The cheeses keep the cookies moist, so refrigeration will make them firmer; if you prefer a chilled bite, store them in the refrigerator and bring to room temperature before serving. For longer storage, freeze the baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to one month. Thaw at room temperature and refresh in a 300°F oven for 4–5 minutes to revive a bit of crispness on the edge.

If you need to store unbaked dough, scoop the mounds onto a tray, freeze until solid, then place them in a bag; bake from frozen with an extra minute or two. When packing for travel, separate layers with parchment to keep the sliced almonds from crushing. If humidity strikes and the cookies soften too much, a quick 5-minute warm oven will restore texture. These simple steps keep the delicate balance of tender interior and lightly crisp exterior that makes Almond Ricotta Mascarpone Bliss Cookies so appealing.

What helps this recipe turn out right

Simple techniques make a big difference with Almond Ricotta Mascarpone Bliss Cookies. Use whole-milk ricotta for moisture and flavor—dry, low-fat ricotta will make the dough tighter. Soft, room-temperature mascarpone blends easily and helps create a smooth batter. Don’t overwork the dough; fold dry ingredients in just until combined to preserve tenderness. Measure flour and almond flour accurately by spooning into the cup and leveling—packed flour creates dry dough.

When scooping, use a tablespoon or small cookie scoop to keep sizes even, which ensures uniform baking. Gently flatten each scoop so the cookies bake evenly and develop that thin, golden edge. Watch the oven during the last minutes; because the cookies stay pale by design, the edges tell you when they’re done. If you try a batch and the centers seem too wet, let them rest for a few minutes on the baking sheet; carryover heat firms them. For inspiration on similar ricotta-based cookie techniques, this thumbprint-style recipe shows how ricotta adapts to jam centers and delicate texture.

Simple ways to change it

You can tweak Almond Ricotta Mascarpone Bliss Cookies in small ways for different moods. Add lemon zest to the batter for brightness or fold in a tablespoon of finely chopped dark chocolate for a richer bite. Swap sliced almonds for chopped pistachios to give color and a different crunch. For a jam-filled version, press a small well into the center before baking and add a pinch of apricot or raspberry jam after cooling.

If you want a nut-free variation, replace almond flour with extra all-purpose flour plus a tablespoon of ground oat flour for a similar tender crumb, and top with toasted sunflower seeds instead of almonds. For a spiced batch, stir in a quarter teaspoon of ground cardamom or cinnamon.

If you prefer a cookie bar, press the dough into a small pan, sprinkle almonds on top, and bake until just set; cut into squares once cool. One more idea: fold in a handful of finely chopped dried cherries or cranberries for a tart contrast. If you like exploring ricotta cookies of different shapes and presentations, this festive Italian cookie recipe offers a glazed almond finish that might spark a seasonal twist.

Frequently asked questions

Q: Can I use store-bought ricotta or should I make it fresh?

A: Store-bought whole-milk ricotta works perfectly and keeps the recipe convenient. Choose a smooth, creamy brand and drain any excess whey if the ricotta seems watery—place it in a fine sieve for 10 minutes. Fresh homemade ricotta will also work and adds a lovely freshness, but you still want to ensure it’s not overly wet before mixing into the dough. Both options help the Almond Ricotta Mascarpone Bliss Cookies keep a tender, moist crumb.

Q: Can I make these cookies dairy-free?

A: You can adapt the recipe by using a dairy-free ricotta alternative and a plant-based mascarpone substitute or a thick cashew cream. Expect a different but still pleasant texture; coconut-based substitutes add a distinct flavor that pairs well with almond. Test a small batch first to adjust moisture, since dairy-free versions sometimes require a touch less or more flour to reach the right dough consistency.

Q: How do I prevent the almonds from burning?

A: Sliced almonds brown faster than the cookies, so press them gently into the tops rather than scattering loosely. If you notice almonds darkening too quickly in your oven, reduce the temperature by 10°F or cover the sheet loosely with foil for the last few minutes. Toasting almonds separately and cooling them before placing on cookies also reduces oven time needed and gives them a deep, even flavor without burning.

Q: Can I halve the sugar for a less sweet cookie?

A: Yes. The powdered sugar balances the cheeses and draws out tenderness; you can reduce it by up to one-third with good results. Keep in mind the overall flavor will lean less sweet and more savory-sweet from the ricotta and mascarpone. Taste the batter if you’re unsure and adjust slightly before baking.

Conclusion

If you love these Almond Ricotta Mascarpone Bliss Cookies and want to explore an Italian-style ricotta-almond variation, take a look at Italian Almond Ricotta Cookies – This Italian Kitchen for a traditional perspective that complements the tender texture and nutty flavor of this recipe: Italian Almond Ricotta Cookies – This Italian Kitchen.

Almond Ricotta Mascarpone Bliss Cookies