Name: Delightful Italian Almond Ricotta Cookies for Any Occasion
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Ingredients: 15 oz Whole Milk Ricotta Cheese (Provides moisture for chewy texture); 1 cup Granulated Sugar (Enhances almond flavor); 1/2 cup Unsalted Butter (softened) (At room temperature); 2 large Eggs (Fresh for best results); 1 teaspoon Almond Extract (Can substitute with vanilla extract); 2 cups All-Purpose Flour (May be substituted with gluten-free flour); 2 teaspoons Baking Powder (For lift); 1/2 teaspoon Salt (Balances sweetness); 1/2 cup Sliced Almonds (For crunchy topping); powdered sugar for dusting

The aroma wafting through my kitchen took me straight to a sun-drenched piazza in Italy, where locals sip espresso and indulge in delightful pastries. Today, I’m excited to share my recipe for Italian Almond Ricotta Cookies—soft and chewy treats that transport you with every bite. Made with creamy ricotta cheese and enhanced by a rich almond flavor, these cookies are deceptively easy to whip up and perfect for sharing with loved ones or savoring during a cozy afternoon ritual. They don’t just make your house smell heavenly; their light yet satisfying quality makes them a go-to for any occasion. Are you ready to fill your home with a little taste of Italy? Let’s dive into this simple recipe that will quickly become a beloved staple!

Why are Italian Almond Ricotta Cookies special?

Simplicity: These cookies are incredibly easy to make, requiring minimal effort and just a few staple ingredients. Perfect for bakers of all skill levels!

Irresistible Flavor: The fusion of creamy ricotta and aromatic almond extract gives these cookies a unique taste that’s hard to resist.

Chewy Delight: With their soft texture and slightly crisp edges, they provide the perfect mouthfeel along with every bite.

Versatile Treat: Enjoy them alongside your morning coffee, or serve them as a delightful dessert at family gatherings. Don’t forget to check out our Butter Thumbprint Cookies for another fantastic option!

Crowd-Pleasing: Whether for holidays or just a sweet weeknight treat, these cookies are sure to impress friends and family alike!

Italian Almond Ricotta Cookies Ingredients

For the Cookie Dough

Whole Milk Ricotta Cheese – Provides moisture and contributes to a soft texture, ensuring these cookies are delightfully chewy.
Granulated Sugar – Sweetens the cookies, enhancing the overall almond flavor and balance.
Unsalted Butter (softened) – Adds richness; make sure it’s at room temperature for an easy creaming process.
Large Eggs – Binds the ingredients and adds moisture; using fresh ones yields the best results.
Almond Extract – Infuses the cookies with a distinct almond flavor—swap for vanilla extract if you’d like a twist.
All-Purpose Flour – The base structure of the cookies; can be substituted with gluten-free flour for those avoiding gluten.
Baking Powder – Essential for lift, ensuring these Italian Almond Ricotta Cookies rise beautifully.
Salt – Balances the sweetness and enhances the overall flavor profile.

For the Topping

Sliced Almonds – Provides a crunchy topping that complements the chewy texture of the cookies.
Powdered Sugar (for dusting) – Adds a sweet, decorative finish that elevates the cookie presentation.

Step‑by‑Step Instructions for Italian Almond Ricotta Cookies

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring easy removal of the cookies once they are baked. This setup is essential for your Italian Almond Ricotta Cookies, creating a non-stick surface that allows them to bake evenly.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine softened unsalted butter and granulated sugar. Using an electric mixer, cream them together on medium speed for about 3-4 minutes until the mixture is light and fluffy. This step helps incorporate air, giving the cookies a delightful texture.

Step 3: Mix in Wet Ingredients
Add the whole milk ricotta cheese, large eggs, and almond extract to the creamed mixture. Blend on low speed until the ingredients are well combined and the batter is smooth, about 2 minutes. The ricotta will enhance the moisture and richness of your Italian Almond Ricotta Cookies.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent, which is key for achieving the perfect rise in your cookies. Take a moment to admire the simplicity of these dry ingredients that form the backbone of your delicious treat.

Step 5: Incorporate Dry into Wet
Gradually stir the dry ingredients into the wet mixture, using a spatula or wooden spoon. Mix just until combined, about 1-2 minutes. Be careful not to overmix; a few flour streaks are okay. This gentle folding ensures your Italian Almond Ricotta Cookies remain soft and chewy.

Step 6: Portion the Dough
Using a cookie scoop or two tablespoons, portion out the dough onto the prepared baking sheet, leaving about 2 inches between each scoop. Aim for uniform dough balls, which will help your Italian Almond Ricotta Cookies bake evenly. You should have about 12-15 cookies on the sheet.

Step 7: Add Almonds on Top
Gently press sliced almonds onto the top of each cookie dough ball. This step not only adds crunch but also enhances the almond flavor profile of your Italian Almond Ricotta Cookies. The visual appeal of the almonds shows that these cookies are special and thoughtful.

Step 8: Bake to Perfection
Place the baking sheet in the preheated oven and bake for 13-15 minutes. Watch for the edges to turn lightly golden while the centers remain soft. This golden-brown hue is a sign that your Italian Almond Ricotta Cookies are just about perfect, ready to elevate your snack game.

Step 9: Cool and Transfer
After baking, allow the cookies to cool on the baking sheet for 5 minutes. This resting time helps them firm up slightly. Then, move the cookies to a wire rack to cool completely. You’ll enjoy the aroma wafting through your kitchen, making it hard to wait!

Step 10: Dust with Powdered Sugar
Once the cookies are completely cool, dust them with powdered sugar for a sweet finishing touch. This not only adds a delightful sweetness but also enhances the visual appeal of your Italian Almond Ricotta Cookies, making them look as good as they taste!

What to Serve with Italian Almond Ricotta Cookies

Indulging in Italian Almond Ricotta Cookies invites the warmth of comforting pairings that enhance each delightful bite.

Rich Espresso: The boldness of espresso complements the sweet almond flavor, creating a harmonious balance for your palate. Enjoy it as a cozy afternoon treat!
Creamy Gelato: A scoop of almond or vanilla gelato serves as a deliciously smooth contrast, adding a refreshing touch to these chewy cookies. It’s an Italian-inspired indulgence you won’t want to miss!
Fresh Berries: A side of seasonal berries like strawberries or raspberries brings a burst of freshness that beautifully contrasts the sweetness of the cookies. This adds a vibrant color to your dessert table!
Herbal Tea: A warm cup of chamomile or mint tea pairs delightfully, enhancing the cookies’ almond undertones while providing a calming experience. It’s perfect for leisurely moments.
Chocolate Sauce Drizzle: A drizzle of rich chocolate sauce over the cookies creates a decadent twist, blending flavors while elevating the treat to new heights. This versatile pairing is great for special occasions.
A Glass of Moscato: The sweetness of Moscato wine beautifully contrasts and complements the cookies’ almond richness. It’s a lovely pairing for sophisticated gatherings or festive celebrations.

Helpful Tricks for Italian Almond Ricotta Cookies

Ingredient Quality: Use fresh, high-quality whole milk ricotta for moist, flavorful cookies. Avoid low-fat options as they can lead to dryness.
Perfect Mixing: Blend the ingredients just until combined. Overmixing can make the texture dense rather than soft and chewy in your Italian Almond Ricotta Cookies.
Cooling Time: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breakage and maintains their shape.
Almond Placement: Gently press the sliced almonds into the dough before baking. This step enhances the crunchy topping and ensures they stay in place.
Baking Watch: Keep an eye on your cookies during the last few minutes of baking. The edges should be lightly golden, while the centers remain soft for that perfect chewy texture.

How to Store and Freeze Italian Almond Ricotta Cookies

Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days; they’ll stay soft and delicious.

Fridge: If you prefer, you can keep the cookies in the fridge for up to a week, but this may slightly alter their texture; ensure they are well sealed.

Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

Reheating: To enjoy them warm, pop the cookies in the oven at 350°F (175°C) for 5-7 minutes, bringing back that delightful softness in your Italian Almond Ricotta Cookies.

Italian Almond Ricotta Cookies Variations

Feel free to get creative and customize your Italian Almond Ricotta Cookies with these delightful twists!

Nut Swap: Replace sliced almonds with chopped hazelnuts or pistachios for an exciting flavor change. Each nut brings its own texture and depth—perfect for nut lovers!
Chocolate Chip Boost: Stir in semi-sweet or dark chocolate chips for a rich, decadent twist. The chocolate’s melty goodness will create a delightful contrast to the almond flavor.
Citrus Zest Addition: Incorporate lemon or orange zest into the dough for a pop of brightness. This citrusy note beautifully balances the sweetness of the cookies, making them irresistible.
Dairy-Free Option: Use dairy-free ricotta and coconut oil instead of butter for a vegan-friendly version. Your cookies will still be delightfully chewy and full of almond flavor!
Spice It Up: Add a pinch of cinnamon or nutmeg to the dough for a warm, aromatic touch. These spices introduce a lovely layer of complexity that pairs beautifully with the almond taste.
Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend for those with dietary restrictions. These cookies will still maintain their signature soft and chewy texture!
Marzipan Twist: Incorporate a small amount of marzipan into the dough for an extra almond punch. This will provide a unique richness and enhance that delicious almond depth.
Caramel Drizzle: Finish off your cookies with a drizzle of caramel sauce for added sweetness and a touch of elegance. It makes an already delicious cookie even more indulgent!

If you love trying variations, don’t forget to check out our Pecan Pie Cookies or our Harvest Marble Cookies for even more delicious ideas!

Make Ahead Options

These Italian Almond Ricotta Cookies are ideal for busy home cooks looking to simplify their baking routine! You can prepare the dough up to 24 hours in advance by mixing all the ingredients, then refrigerate it in an airtight container to keep it fresh. Just remember to cover the bowl tightly to prevent the dough from drying out. When you’re ready to bake, scoop the dough onto your prepared baking sheet, press the sliced almonds onto the top, and bake straight from the fridge, adding an extra minute if needed. This method guarantees that your cookies will be just as delicious, saving you time without sacrificing quality!

Italian Almond Ricotta Cookies Recipe FAQs

How can I choose the best ricotta cheese for the cookies?
Absolutely! For these Italian Almond Ricotta Cookies, I recommend using fresh whole milk ricotta cheese. Look for a creamy texture without excess liquid. Avoid low-fat versions, as they can result in drier cookies. The ideal ricotta will enhance the moisture and contribute to that delightful softness!

What’s the best way to store leftover cookies?
Very simple! Store your Italian Almond Ricotta Cookies in an airtight container at room temperature for up to 5 days. If you prefer keeping them in the fridge, they can last about a week, but this may slightly change their texture—ensure they are sealed well.

Can I freeze Italian Almond Ricotta Cookies?
You bet! To freeze your cookies, first let them cool completely. Then, place them in a single layer on a baking sheet and freeze for about 1-2 hours. Once firm, transfer them to a freezer-safe bag or container, where they can last for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature!

What should I do if my cookie dough is too sticky?
If your dough is sticky, no worries! You can chill it in the refrigerator for 10-15 minutes. This helps firm up the dough and makes it easier to scoop. Alternatively, you can sprinkle a bit of flour on your hands or the work surface when forming the cookies, so they’re easier to handle!

Are there any allergy considerations with this recipe?
Absolutely important! These cookies contain dairy from ricotta cheese and butter, as well as nuts from the sliced almonds. If anyone has nut allergies, you can replace the almonds with seeds like sunflower seeds or omit them entirely. Use caution and make sure to check ingredient labels if you’re concerned about allergies!