Why Make This Recipe
Italian Almond Ricotta Cookies are a delightful treat that combines the creaminess of ricotta cheese with the sweet flavor of almond extract. These cookies are perfect for any occasion, whether you’re hosting a gathering, celebrating a holiday, or simply craving something sweet. They are soft, fluffy, and oh-so-delicious! Plus, they are easy to make with simple ingredients.
How to Make Italian Almond Ricotta Cookies
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
Directions:
- 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.
How to Serve Italian Almond Ricotta Cookies
These cookies are best served fresh from the oven, but they also taste great at room temperature. You can pair them with a cup of tea or coffee for a perfect afternoon treat. For an extra touch, consider adding a drizzle of icing or serving them alongside some fresh fruit.
How to Store Italian Almond Ricotta Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze them. Just place the cookies in a freezer bag and they will stay good for up to three months. Thaw them at room temperature when you’re ready to enjoy!
Tips to Make Italian Almond Ricotta Cookies
- Make sure your butter is softened, but not melted, for the best texture.
- Don’t overmix the dough; mix until just combined for softer cookies.
- Experiment with different flavored extracts if you want to switch it up, like vanilla or lemon.
Variation
For a fun twist, you can add chocolate chips or chopped nuts into the dough before baking. This gives a new texture and flavor to the cookies, making them even more enjoyable!
FAQs
1. Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese, but it may change the texture slightly. The cookies may not be as rich but will still taste good.
2. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden. They will continue to cook a little even after you take them out of the oven.
3. Can I use a different extract?
Absolutely! If you prefer a different flavor, feel free to use vanilla or lemon extract in place of the almond extract. Just keep the same amount for the best results.
Italian Almond Ricotta Cookies
- Total Time: 28 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and fluffy cookies made with ricotta cheese and almond extract, perfect for any occasion.
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.
Notes
Best served fresh, can be stored in an airtight container at room temperature for up to a week or frozen for three months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian