Name: Italian Almond Ricotta Cookies
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Italian
Ingredients: 2 cups ricotta cheese; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon almond extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Powdered sugar for dusting

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I always remember the squeeze of my mother’s hand when she slipped a cooling pan of cookies onto the counter. The kitchen smelled like vanilla and warm butter, and the kids waited, impatient and hopeful. Those evenings taught me that simple baking ties people together, and a plate of cookies can mend a rough day.

I’m a home cook who learned at a small kitchen table with church cookbooks and a lot of laughter. I go by Gemmir Kitchen, and I cook like I talk plainspoken, cozy, and practical. I favor dishes that fit into busy lives: casseroles that bake themselves, slow-cooker dinners that welcome you after work, and desserts that feel like a hug. My recipes skip pork, which keeps things easy for many families, and I test everything in real weeknight kitchens so the instructions are honest and do-able.

I write step-by-step with a friendly tone, the kind that comes from a lifetime of passing recipes across a kitchen table. When I bring a batch of Italian Almond Ricotta Cookies to a gathering, folks linger longer and tell stories. When you try my Italian Almond Ricotta Cookies at home, you’ll find they fit into a weekday routine and brighten a holiday tray alike. For more cookie ideas, see my cookies and bars recipes, where I collect straightforward, family-friendly sweets that bake up without fuss.

Table of Contents

Why this recipe works

These Italian Almond Ricotta Cookies succeed because they balance moisture, texture, and flavor in a way that feels effortless. The ricotta keeps the crumb tender and slightly creamy inside, while the almond extract gives each bite a bright, nutty perfume without adding chopped nuts. The dough stays soft, so the cookies bake with a delicate edge rather than a heavy, cakey center.

This structure makes Italian Almond Ricotta Cookies forgiving for home bakers; they rise gently and hold shape even if your spoonfuls vary a bit. The cookie surface dries slightly as it bakes, making a light crust that contrasts the soft interior. Dusting with powdered sugar at the end gives them a classic, simple finish that looks pretty on a plate or packed in a tin.

I like recipes that fit a weeknight rhythm, and these Italian Almond Ricotta Cookies do just that: you mix in one bowl, drop spoonfuls onto a sheet, and bake. They don’t need chilling, and you don’t have to roll or cut shapes. If you want to jazz them up, a quick glaze or a sliver of toasted almond on top works, but they are lovely as written. I often bring these Italian Almond Ricotta Cookies to potlucks because they travel well and charm a crowd without much fuss. If you’d like more cookie ideas to pair them with, check my cookies and bars recipes collection for simple, tested sweets.

How this recipe comes together

Start by gathering ingredients so the process feels calm and steady. Ricotta provides a tender crumb and subtle tang; butter adds richness and helps the dough hold together; eggs bind and leaven. The almond extract is the signature note that makes these Italian Almond Ricotta Cookies distinct from other ricotta desserts use a teaspoon, and the flavor stays balanced and homey. I prefer full-fat ricotta for the best texture, but if you only have part-skim, the cookies still turn out fine. Combine the wet ingredients first so the ricotta blends smoothly into the butter and sugar, then fold the flour mixture in gently to avoid overworking the dough. Overmixing makes tougher cookies, and we want soft, yielding centers.

Once you spoon the dough onto the pan, give each mound a little space; they spread just enough to set edges while staying soft in the middle. The oven temperature is moderate so the outside browns lightly while the center stays tender. After a short rest on the sheet, move the cookies to a rack and dust them with powdered sugar when fully cool. These Italian Almond Ricotta Cookies keep their texture well for a day or two at room temperature in a covered container, or you can freeze extras for later. If you want a collection of easy treats alongside these, my cookies and bars recipes page has more family-tested favorites.

Ingredients

2 cups ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Powdered sugar for dusting

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the ricotta cheese, eggs, and almond extract until well combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Drop spoonfuls of dough onto lined baking sheets.
Bake for about 15-18 minutes or until the edges are lightly golden.
Allow cookies to cool, then dust with powdered sugar before serving.

Best ways to enjoy it

These Italian Almond Ricotta Cookies shine in so many moments. They make a comforting treat alongside morning coffee, where the almond lift pairs with a darker roast. In the afternoon, they serve well with tea for an understated snack that feels special without fuss. At holiday gatherings, they blend into a cookie tray and add a light, elegant option among heavier bars and spice cookies. Their soft texture appeals to kids and adults alike, and their modest sweetness means they won’t overpower other desserts on the table.

If you serve them warm, the centers stay pillow-soft and the powdered sugar melts slightly on top, which looks delightful. For gifting, layer them gently in a tin with parchment between layers so they don’t stick. You can also sandwich a little jam or Nutella between two cooled cookies to make a small sweet sandwich still pork-free and kid-friendly. When you arrange them on a platter, a sprinkle of extra almond slivers gives a pretty finish. These Italian Almond Ricotta Cookies adapt to casual coffee breaks or more formal entertaining with equal ease simple, reliable, and warmly familiar.

How to store it properly

Store cooled Italian Almond Ricotta Cookies in an airtight container at room temperature for up to three days to keep them soft. If your kitchen runs warm, pop them in the fridge; let them come to room temperature before serving so the texture softens. For longer storage, freeze single layers on a sheet until firm, then transfer to a freezer-safe bag or container. Thaw at room temperature, and if you like, warm briefly in a low oven to revive that just-baked softness.

If you dust powdered sugar before storing, store in a single layer or place parchment between layers to prevent sticking. Alternatively, wait to dust until serving for a freshly finished look. You can stack the cookies gently, but heavy stacking squashes the tender centers so opt for shallow tins or boxes when you need to transport them. When reheating from frozen, give them a minute or two in a 300°F oven; this refreshes the crumb without overbrowning. These simple steps help your Italian Almond Ricotta Cookies keep their best texture and flavor for sharing throughout the week.

Simple tips for success

Measure flour accurately too much makes dry cookies, too little leaves them loose. I spoon flour into the cup and level it off for consistent results. Use room-temperature ingredients so the butter whips properly and the ricotta mixes smoothly. If your ricotta is watery, drain it briefly in a fine-mesh sieve to avoid extra moisture. When stirring the dry ingredients into the wet, mix just until combined; overmixing tightens the dough and leads to denser cookies.

Watch the baking time closely ovens vary, and these Italian Almond Ricotta Cookies can go from tender to overbrowned quickly. Aim for lightly golden edges and a pale center. Use a cookie scoop or tablespoon to make uniform portions that bake evenly. If you want a little crunch, press a toasted almond sliver into each cookie before baking, but don’t crowd the pan; give cookies 1½ to 2 inches between them. Follow these small habits, and the cookies come out consistently soft, fragrant, and satisfying.

Easy twists you can try

You can adapt the base into several simple variations. Stir in 1/2 cup lemon zest and swap almond extract for lemon extract to make lemon-ricotta drops with a bright citrus note. Fold in 1/2 cup mini chocolate chips for a kid-pleasing version that keeps the tender ricotta texture. For a more rustic feel, add a teaspoon of cinnamon and a handful of chopped dried figs or cherries. If you like a glaze, whisk powdered sugar with a touch of milk and a drop of almond extract and drizzle thinly over cooled cookies.

For a nutty finish, roll the dough balls in finely chopped toasted almonds before baking; they add texture and a toasty flavor. If you prefer a lighter sweetness, dust with less powdered sugar or skip it and brush a thin syrup of honey and water after baking for a glossy finish. These small changes keep the recipe familiar while letting you tailor the Italian Almond Ricotta Cookies to seasons and moods.

Common questions

Q: Can I use part-skim ricotta for these cookies?
A: Yes. Part-skim ricotta works. Full-fat ricotta gives the richest texture, but part-skim still yields tender cookies. If your ricotta seems watery, drain it for 10-15 minutes to remove excess liquid before mixing.

Q: How long do Italian Almond Ricotta Cookies stay fresh?
A: At room temperature in an airtight container, they stay soft for up to three days. Refrigerate in hot climates, or freeze for longer storage. Thaw at room temperature and warm briefly if you want that just-baked feel.

Q: Can I add almonds or almond flour to the recipe?
A: You can add a small amount of finely ground almonds for extra almond flavor, but adjust the flour slightly to keep the dough balanced. Topping with sliced toasted almonds before baking gives crunch without changing the basic recipe too much.

Conclusion

If you love a cookie that feels like a warm kitchen memory, these Italian Almond Ricotta Cookies deliver tender centers and a fragrant almond lift without complicated steps. For a classic version and another trustworthy take on this Italian favorite, see this detailed recipe from This Italian Kitchen: Italian Almond Ricotta Cookies – This Italian Kitchen.

Italian Almond Ricotta Cookies