Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream softened unsalted butter and granulated sugar for 3-4 minutes until light and fluffy.

Add ricotta cheese, eggs, and almond extract to the creamed mixture and blend on low speed for about 2 minutes.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually stir dry ingredients into the wet mixture until just combined.

Portion out the dough onto the prepared baking sheet, leaving about 2 inches between each scoop.

Gently press sliced almonds onto each cookie dough ball.

Bake for 13-15 minutes until edges are golden and centers remain soft.

Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Dust cooled cookies with powdered sugar before serving.