Italian Almond Ricotta Cookies – Little Bites of Heaven! Soft, tender, and delicately flavored with almond and vanilla, these ricotta cookies are a timeless Italian treat perfect for holidays, coffee breaks, or cozy afternoons.

Introduction

These Italian Almond Ricotta Cookies are more than just a dessert—they’re a nostalgic bite of tradition. With their pillowy texture, subtle almond flavor, and dusting of powdered sugar, they evoke memories of family gatherings, festive trays of homemade cookies, and the comforting scent of baked goods wafting through the kitchen.

Ricotta cheese gives these cookies their signature softness and moisture, while almond extract adds a gentle nuttiness that pairs beautifully with the sweet vanilla base. Whether you’re baking for a holiday celebration or simply craving something cozy and elegant, these cookies are a perfect choice.

Ingredients

For the Cookies:

2 cups ricotta cheese (whole milk recommended)
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup sliced almonds (optional, for garnish)
Powdered sugar, for dusting

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Cream the Wet Ingredients

In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy—about 2–3 minutes. Add the ricotta cheese and continue mixing until smooth and creamy.

Beat in the eggs one at a time, then stir in the vanilla and almond extracts. The mixture should be pale and slightly thick.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough will be soft and slightly sticky.

Step 4: Scoop and Shape

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, gently press a few sliced almonds onto the top of each cookie for added texture and flavor.

Step 5: Bake

Bake for 12–15 minutes, or until the bottoms are lightly golden and the tops are set. These cookies won’t brown much on top, so keep an eye on the edges.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Finish with Powdered Sugar

Once cooled, dust the cookies generously with powdered sugar. You can also drizzle them with a simple glaze made from powdered sugar, milk, and almond extract for an extra touch of sweetness.

Serving Suggestions

Serve with espresso, cappuccino, or herbal tea
Add to a holiday cookie tray with biscotti, pizzelle, or amaretti
Pair with fresh berries or citrus zest for a refreshing twist
Enjoy as a light dessert after a hearty Italian meal

Tips and Variations

Drain ricotta if watery: Use a fine mesh sieve to remove excess moisture for a lighter texture
Make it citrusy: Add lemon or orange zest to the dough for a bright flavor
Gluten-free option: Use a 1:1 gluten-free flour blend
Add chocolate: Mix in mini chocolate chips or drizzle with melted dark chocolate
Storage: Keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. Freeze for up to 2 months.

Final Thoughts

These Italian Almond Ricotta Cookies are soft, sweet, and subtly nutty—perfect for any occasion. Whether you’re baking for a holiday, gifting a homemade treat, or simply indulging in a quiet moment, these cookies bring warmth and elegance to your table.