why make this recipe
Vanilla Ricotta Almond Dreams are not just any cookies; they are a delightful treat that combines creamy ricotta cheese, rich butter, and a hint of sweetness from vanilla and almond extracts. These cookies are soft, chewy, and topped with crunchy almond slices, making them perfect for any occasion. Whether you want a tasty dessert after dinner or a sweet snack for your afternoon tea, these cookies are sure to please everyone. Plus, they are easy to make, so you can whip up a batch in no time!
how to make Vanilla Ricotta Almond Dreams
Ingredients:
- 2 sticks butter, softened (1/2 pound)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 container ricotta cheese (15 oz.)
- 2 tablespoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sliced almonds (for topping)
- 4-5 tablespoons milk
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Directions:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, ricotta cheese, and vanilla extract to the butter mixture; mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Roll or scoop the dough into tablespoon-sized balls and place them on an ungreased cookie sheet, about 2 inches apart.
- Gently press a few sliced almonds on top of each cookie before baking.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, whisk together the milk, powdered sugar, vanilla extract, and almond extract until smooth.
- Once the cookies are completely cool, dip the tops into the glaze and set them upright back on the wire rack. Allow the glaze to set before serving.
how to serve Vanilla Ricotta Almond Dreams
These cookies are best served fresh after the glaze has set. You can serve them on a nice plate alongside tea or coffee for a lovely afternoon treat. They also make a great dessert after dinner. Feel free to sprinkle some extra sliced almonds on top for added crunch if you want!
how to store Vanilla Ricotta Almond Dreams
To keep your Vanilla Ricotta Almond Dreams fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookies in a resealable bag for up to three months. Just thaw them at room temperature before enjoying.
tips to make Vanilla Ricotta Almond Dreams
- Make sure your butter is softened to room temperature. This helps create a light and fluffy dough.
- Don’t overmix the dough. Once you combine the dry and wet ingredients, mix just until you don’t see any more flour.
- If you like a stronger almond flavor, add a little extra almond extract to the glaze.
- Try not to place the cookies too close together on the baking sheet, as they will spread while baking.
variation (if any)
If you want to change things up, consider adding chocolate chips or dried fruits, like cranberries or cherries, to the cookie dough. This adds a fun twist to the flavor and texture!
FAQs
Q: Can I use low-fat ricotta cheese?
A: Yes, low-fat ricotta cheese can be used. However, it may slightly change the texture and flavor of the cookies.
Q: What should I do if my dough is too sticky?
A: If the dough is too sticky, you can add a little more flour, one tablespoon at a time, until it reaches a manageable consistency.
Q: Can I make these cookies without almonds?
A: Absolutely! You can skip the almonds entirely or substitute them with chopped walnuts or pecans for a different nut flavor.
Vanilla Ricotta Almond Dreams
- Total Time: 27
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful soft and chewy cookies made with ricotta cheese, butter, and topped with crunchy almond slices, perfect for any occasion.
Ingredients
- 2 sticks butter, softened (1/2 pound)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 container ricotta cheese (15 oz.)
- 2 tablespoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sliced almonds (for topping)
- 4-5 tablespoons milk
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, ricotta cheese, and vanilla extract to the butter mixture; mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Roll or scoop the dough into tablespoon-sized balls and place them on an ungreased cookie sheet, about 2 inches apart.
- Gently press a few sliced almonds on top of each cookie before baking.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, whisk together the milk, powdered sugar, vanilla extract, and almond extract until smooth.
- Once the cookies are completely cool, dip the tops into the glaze and set them upright back on the wire rack. Allow the glaze to set before serving.
Notes
Store cookies in an airtight container at room temperature for about a week; they can be frozen for up to three months.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: Italian