These classic Italian almond ricotta cookies are pillowy soft, melt-in-your-mouth tender, and filled with a delicate almond aroma. The secret to their irresistibly moist, cake-like crumb lies in whole-milk ricotta, which keeps the interior soft for days while allowing the outside to bake into a crinkly, golden crust. Finished with a dusting of confectioner's sugar and crunchy sliced almonds, they make an effortless bakery-style treat for holidays, afternoon coffee, or everyday snacking.
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Overview
Prep time: 15 minutes
Chill time: 20 minutes (optional, for easier scooping)
Bake time: 13–15 minutes
Yield: Approx. 24 cookies
Ingredients
For the Cookie Dough:
All-purpose flour: 2 cups (250g), spooned and leveled
Baking powder: 1 ½ teaspoons
Fine sea salt: ½ teaspoon
Unsalted butter: ½ cup (1 stick / 115g), softened to room temperature
Granulated sugar: ¾ cup (150g)
Whole-milk ricotta cheese: 1 cup (250g), drained of excess moisture
Large egg: 1, room temperature
Pure almond extract: 1 teaspoon
Pure vanilla extract: 1 teaspoon
Lemon zest (optional): 1 teaspoon, finely grated for brightness
For the Topping:
Sliced almonds: ⅓ cup (raw or lightly toasted)
Powdered confectioner's sugar: For dusting after baking
Instructions
1. Prep the Oven & Baking Sheets Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Whisk the Dry Ingredients In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
3. Cream Butter and Sugar In a large mixing bowl (or a stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar on medium speed for 2–3 minutes until pale, light, and fluffy.
4. Add the Wet Ingredients Add the drained ricotta cheese, egg, almond extract, vanilla extract, and lemon zest (if using). Beat on medium-low speed until smooth and fully incorporated, scraping down the sides of the bowl with a rubber spatula.
5. Combine Wet and Dry Add the flour mixture to the wet ingredients in two batches. Mix on low speed just until the dry streaks disappear. The dough will be soft, sticky, and slightly thicker than cake batter.
Tip: If the dough feels overly sticky, chill it in the refrigerator for 15–20 minutes to make portioning cleaner.
6. Scoop and Top Using a 1.5-tablespoon cookie scoop, drop rounded mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Gently press 2 to 3 sliced almond flakes onto the top center of each mound.
7. Bake to Perfection Bake at 350°F (175°C) for 13 to 15 minutes. The tops should remain pale and soft with subtle crinkles, while the bottoms will be lightly golden. Do not overbake, or the cookies will lose their signature soft, tender texture.
8. Cool and Dust Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack. Once completely cooled, dust the tops generously with powdered sugar through a fine-mesh sieve.
Baker's Tips for Success
Drain the Ricotta: If your ricotta seems watery, set it in a fine-mesh strainer lined with a paper towel for 15 minutes before measuring. Removing excess moisture keeps the dough from spreading too flat.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. Re-dust with powdered sugar just before serving if the sugar absorbs into the cookie over time.
Freezing: Baked cookies freeze well for up to 3 months without the powdered sugar topping. Thaw at room temperature and dust with sugar before serving.