Almond Ricotta Cookies
Almond Ricotta Cookies are a soft and tender treat that features the creamy goodness of ricotta cheese combined with the nutty flavor of almond flour, perfect for any occasion.
Servings: 12 cookies
Calories: 120kcal
Ingredients
For the cookie dough
- 240 g Ricotta cheese about 1 cup
- 50 g Almond flour about 1/2 cup
- 30 g Powdered sugar about 1/4 cup
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Almond extract
- 1 large Egg
- 1/2 teaspoon Baking powder
- a pinch Salt
For topping and dusting
- 30 g Sliced almonds for topping
- Extra powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 175 degrees C (350 degrees F). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, whisk together the ricotta cheese, almond flour, powdered sugar, vanilla extract, almond extract, egg, baking powder, and a pinch of salt until smooth and creamy.
- Use a spoon to drop spoonfuls of the batter onto the prepared baking sheet, spacing each mound about 5 cm (2 inches) apart.
- Gently flatten each mound with a spoon to ensure even baking.
- Sprinkle sliced almonds on top of each cookie.
Baking
- Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, until the edges are light golden and the centers are set.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Dust the cookies with extra powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week or in the fridge for longer shelf life. Customize with chocolate chips or dried fruits as desired.