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Chewy Italian Almond Ricotta Cookies

Delightfully chewy cookies made with almond flour and ricotta cheese, creating a rich and nutty flavor perfect for sharing with loved ones.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 106
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup ricotta cheese
  • 1/4 cup butter, softened Must be at room temperature for best results.
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
Dry Ingredients
  • 1 cup almond flour Can be substituted with homemade almond flour.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Topping
  • to taste powdered sugar for dusting Dust right before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the ricotta cheese and softened butter. Blend until smooth and creamy.
  3. Add in the granulated sugar, almond extract, vanilla extract, and egg. Beat until well combined.
  4. In a separate bowl, whisk together the almond flour, baking powder, and salt.
  5. Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
Baking
  1. Bake for 12-15 minutes or until the edges are just golden.
  2. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
  3. Dust with powdered sugar right before serving.

Notes

Ensure butter is at room temperature. Store in an airtight container at room temperature for up to five days, or freeze for up to three months. Reheat in the oven for best results.