Italian Almond Ricotta Cookies are more than just a sweet treat; they are a delightful journey into the heart of Italian-American culinary tradition. I am absolutely thrilled to share the recipe for these exquisite morsels, renowned for their unparalleled tenderness and delicate flavor. For generations, these cookies have graced festive tables, from Christmas Eves to Easter Sundays, embodying the warmth of family gatherings and the joy of shared moments. They represent a cherished legacy of baking that brings smiles and comfort with every bite.
What makes them so utterly irresistible? It’s their unique combination of a moist, cake-like texture, beautifully achieved by the inclusion of fresh ricotta cheese, perfectly complemented by the aromatic hint of almond and often a delicate citrus zest. Each bite quite literally melts in your mouth, leaving a subtle sweetness that is both comforting and sophisticated. I believe you will find that mastering this recipe for Italian Almond Ricotta Cookies is incredibly rewarding, offering a cherished taste of authentic Italian baking right in your own kitchen. They are not just cookies; they are a cherished memory waiting to be made.
Ingredients:
- For the Italian Almond Ricotta Cookies:
- 2 ½ cups (300g) all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 15 ounces (425g) whole milk ricotta cheese, drained of excess liquid
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons pure almond extract
- 1 teaspoon lemon zest (from about 1 medium lemon)
- For the Almond Glaze:
- 2 cups (240g) powdered sugar, sifted
- 3-4 tablespoons milk (whole milk or half-and-half works best for richness)
- ½ teaspoon pure almond extract
- Optional: Festive sprinkles (nonpareils are traditional!)
Preparing the Italian Almond Ricotta Cookie Dough
Alright, let’s get started on these delightful Italian Almond Ricotta Cookies! This is where the magic truly begins, combining simple ingredients to create a wonderfully tender and flavorful dough. My approach ensures that every component is perfectly incorporated, leading to a cookie that is both light and rich.
- First things first, let’s prepare our dry ingredients. In a medium bowl, whisk together the 2 ½ cups of sifted all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Sifting the flour is a crucial step I always recommend; it ensures a lighter texture in your Italian Almond Ricotta Cookies by preventing lumps and aerating the flour. Set this dry mixture aside for now.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, cream together the ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar. I usually do this on medium-high speed for about 3-5 minutes, until the mixture is light in color and fluffy in texture. This creaming process is vital because it incorporates air into the butter and sugar, which contributes significantly to the cookie’s tender crumb.
- Now, we’ll add the eggs, one at a time. Beat in one large egg until it is fully incorporated into the butter and sugar mixture, scraping down the sides of the bowl as needed. Then, add the second egg and repeat the process. Adding them one by one ensures better emulsification and prevents the mixture from separating. You’ll notice the mixture becoming even more luxurious at this stage.
- Next up is our star ingredient: the ricotta cheese! Add the 15 ounces of whole milk ricotta cheese (make sure it’s well-drained – pressing it gently in a fine-mesh sieve or cheesecloth helps a lot to remove excess moisture, which can otherwise make your cookies too cakey). Along with the ricotta, add 1 ½ teaspoons of pure vanilla extract, 1 ½ teaspoons of pure almond extract, and 1 teaspoon of fresh lemon zest. Beat on low speed until just combined. You want to mix it enough to incorporate everything evenly, but avoid overmixing which can develop the gluten too much. The combination of vanilla, almond, and lemon zest gives these Italian Almond Ricotta Cookies their signature bright and complex flavor profile.
- Finally, it’s time to bring in our dry ingredients. Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed. I like to add about a third of the flour mixture at a time, allowing it to mostly incorporate before adding the next portion. Be careful not to overmix at this stage! As soon as you no longer see streaks of dry flour, stop mixing. Overmixing will lead to tough cookies, and we’re aiming for that delicate, pillowy texture that makes Italian Almond Ricotta Cookies so beloved. The dough will be soft and sticky, almost like a thick cake batter – this is exactly what we want!
Chilling the Italian Almond Ricotta Cookie Dough
Chilling the dough might seem like an extra step that tests your patience, but trust me, for these Italian Almond Ricotta Cookies, it’s a non-negotiable part of achieving that perfect texture and shape. This phase is less about complexity and more about allowing the ingredients to properly meld and firm up.
- Once your dough is ready, scrape it out of the mixing bowl and gather it into a cohesive ball as best you can. Wrap the dough tightly in plastic wrap, pressing the plastic wrap directly against the surface of the dough to prevent a skin from forming.
- Place the wrapped dough in the refrigerator to chill for at least 1 hour. Personally, I find that chilling it for 2 hours, or even overnight, yields the best results. Why is chilling so important for Italian Almond Ricotta Cookies?
- Firms the Dough: The cold helps to solidify the butter in the dough, making it much easier to handle and scoop. A firm dough prevents the cookies from spreading too much during baking, ensuring they retain their lovely round, slightly domed shape.
- Develops Flavor: Chilling allows the flavors from the ricotta, almond extract, vanilla, and lemon zest to meld together more deeply, resulting in a more complex and satisfying taste in the final baked Italian Almond Ricotta Cookies.
- Hydrates Flour: The flour has time to fully hydrate in the dough, which also contributes to a more tender and uniform texture. This process helps prevent a “gritty” texture and promotes an even bake.
This waiting period is truly an investment in the quality of your finished Italian Almond Ricotta Cookies.
Baking the Italian Almond Ricotta Cookies
Now for the exciting part – watching our Italian Almond Ricotta Cookies transform into golden, fluffy treats in the oven! This stage requires a bit of attention to detail to ensure an even bake and that signature soft texture.
- When you’re ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This is essential for preventing sticking and ensuring easy cleanup. I always use parchment paper because it helps the bottoms of the cookies achieve a perfectly golden hue without burning.
- Remove the chilled dough from the refrigerator. Using a small cookie scoop (about 1.5 tablespoons capacity, often labeled as a #40 scoop) or two spoons, drop rounded spoonfuls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread slightly. Don’t be tempted to overcrowd the baking sheets; proper spacing allows for even heat distribution and prevents the cookies from steaming instead of baking properly. If the dough is still a bit sticky, you can lightly flour your hands or the scoop, but generally, the chilling should have firmed it up enough.
- Bake one sheet at a time in the preheated oven for 12-15 minutes. The exact baking time can vary depending on your oven, so keep a close eye on them. The Italian Almond Ricotta Cookies are done when their edges are lightly golden brown, and the centers appear set and slightly puffed. They should feel very soft to the touch, almost like little clouds. It’s better to slightly underbake these cookies than to overbake them, as overbaking will dry them out and diminish their tender texture. For an even bake, I often rotate the baking sheet halfway through the baking time.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. They are quite delicate when hot, so this brief cooling period on the tray helps them firm up enough to be moved. After 5 minutes, carefully transfer the Italian Almond Ricotta Cookies to a wire rack to cool completely before glazing. Glazing warm cookies will cause the glaze to melt and run off, which is something we definitely want to avoid!
Preparing the Almond Glaze
The glaze is the crowning glory of our Italian Almond Ricotta Cookies, adding a beautiful sheen and an extra layer of almond flavor. It’s incredibly simple to make, but getting the right consistency is key for a perfect finish.
- While your cookies are cooling, let’s whip up that glorious glaze. In a medium bowl, combine the 2 cups of sifted powdered sugar with ½ teaspoon of pure almond extract.
- Begin by adding 3 tablespoons of milk. Whisk thoroughly until the mixture is smooth and free of lumps. You’re looking for a consistency that is thick enough to coat the back of a spoon but thin enough to drip slowly. If the glaze is too thick, add the remaining tablespoon of milk, or even a tiny bit more, half a teaspoon at a time, until you reach your desired consistency. If you accidentally make it too thin, you can always whisk in a little more powdered sugar. The perfect glaze consistency is crucial for a beautiful, even coating on your Italian Almond Ricotta Cookies. I prefer a slightly thicker glaze that holds its shape nicely on top.
Glazing and Finishing Touches
This final step brings everything together, transforming your plain Italian Almond Ricotta Cookies into festive, irresistible treats ready for sharing (or enjoying all by yourself!).
- Once your Italian Almond Ricotta Cookies are completely cool to the touch – and I mean completely! – it’s time to glaze them. Take one cookie and dip its top surface into the almond glaze. You can do this by holding the cookie gently and pressing it into the glaze, or by using a spoon to drizzle and spread the glaze over the top.
- Lift the cookie, allowing any excess glaze to drip back into the bowl. This helps prevent a thick, messy layer.
- Place the glazed cookie back onto the wire rack, which should be set over a sheet of parchment paper or a baking tray to catch any drips. This makes cleanup so much easier!
- If you’re using sprinkles, now is the time to add them! Immediately after glazing each cookie, generously sprinkle them with your chosen festive nonpareils or sprinkles. The glaze sets relatively quickly, so you’ll want to work fast to ensure the sprinkles adhere properly. I find that a vibrant mix of colors really makes these Italian Almond Ricotta Cookies pop, especially around holidays or for special occasions.
- Repeat the dipping and sprinkling process for all the remaining Italian Almond Ricotta Cookies. Once all the cookies are glazed and decorated, allow the glaze to set completely at room temperature, which usually takes about 30-60 minutes, depending on the humidity and the thickness of your glaze. Once the glaze is firm to the touch, your beautiful Italian Almond Ricotta Cookies are ready to be served and enjoyed! They are wonderful with a cup of coffee or as a sweet ending to any meal.
Conclusion:
Ultimately, what truly sets these incredible treats apart is their unparalleled combination of a divinely soft, pillow-like texture, a delicate, moist crumb thanks to the ricotta, and that quintessential, comforting almond aroma. They aren’t just cookies; they’re a little bite of joy, a testament to simple ingredients coming together to create something truly magical. I promise you, from the very first bite, you’ll understand why these are destined to become a staple in your baking repertoire, stealing the show at every gathering and warming hearts with their simple elegance. They possess an almost ethereal quality, light and airy yet profoundly satisfying, a delicate balance that few other cookies can achieve. It’s this unique characteristic that makes them so utterly irresistible, a dessert that feels both wholesome and indulgent at the same time. The subtle tang of the ricotta, expertly balanced by the sweet, nutty almond, creates a flavor profile that is both familiar and exciting.
Beyond their immediate deliciousness, these cookies also offer incredible versatility. While absolutely perfect on their own, perhaps with a dusting of powdered sugar or a simple lemon glaze, there are so many ways to enjoy and even customize them. Imagine serving these delicate morsels alongside a steaming cup of your favorite coffee or a fragrant herbal tea – they make for an exquisite afternoon treat that feels wonderfully luxurious without being overly heavy. For a more sophisticated dessert experience, try arranging a beautiful platter of these Italian Almond Ricotta Cookies with fresh berries, a scoop of vanilla bean gelato, or even a drizzle of dark chocolate sauce. They are truly the ideal accompaniment to any hot beverage, providing just the right amount of sweetness to complement the robust notes of coffee or the subtle undertones of tea.
Elevate Your Experience with Creative Variations:
And if you’re feeling adventurous, don’t hesitate to experiment! I’ve found that a touch of orange zest, added to the dough with the lemon zest, can introduce a wonderfully bright and zesty counterpoint to the almond. For those who adore a more pronounced citrus note, a glaze made with fresh lime juice instead of lemon can be a delightful twist. If you’re looking for an extra layer of decadence, consider dipping half of each cooled cookie into melted white chocolate and then sprinkling them with finely chopped pistachios for a stunning visual and textural contrast. Another lovely variation I often turn to, especially during the holidays, involves swapping out a portion of the almond extract for a hint of pure vanilla bean paste or even a tiny drop of anise extract, which offers a traditional Italian flavor profile that is truly enchanting. You could also experiment with different sprinkles – a touch of rainbow nonpareils for a festive touch, or perhaps some edible glitter for an elegant sparkle that will impress your guests. Think about adding a small amount of finely chopped candied fruit to the dough for a burst of color and a different chew, or even a subtle hint of cinnamon for a warmer, spicier note that would pair beautifully with the almond.
Share Your Culinary Journey:
So, now it’s your turn! I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and embark on this delightful baking adventure yourself. Don’t just take my word for it; experience the magic firsthand. These cookies are more than just a recipe; they are an invitation to create, to share, and to savor moments of pure, unadulterated joy. Whether you’re baking them for a special occasion, as a thoughtful homemade gift, or simply to treat yourself and your loved ones, I am confident they will bring smiles and warmth to your kitchen. I can’t wait to hear about your experiences! Please, do share your baking triumphs, any clever twists you’ve added, or simply how much your loved ones adored these little gems. Your feedback and personal stories are always a huge source of inspiration for me and for fellow baking enthusiasts. Happy baking, my friends, and may your homes be filled with the sweet aroma of these irresistible cookies!
Italian Almond Ricotta Cookies
These Italian Almond Ricotta Cookies are a delightful journey into Italian-American culinary tradition, renowned for their unparalleled tenderness and delicate flavor. A unique combination of a moist, cake-like texture from fresh ricotta, aromatic almond, and delicate zest makes each bite melt in your mouth.
Ingredients
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2 cups (500 g) whole-milk ricotta cheese
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1 cup (200 g) granulated sugar
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½ cup (113 g) unsalted butter, softened
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2 large eggs
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1 tsp vanilla extract
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1 tsp almond extract
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3 cups (375 g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup sliced almonds (optional)
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Powdered sugar, for dusting
Instructions
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Step 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. -
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. -
Step 3
In a stand mixer, cream softened unsalted butter and granulated sugar until light and fluffy (3-5 minutes). -
Step 4
Beat in eggs one at a time, ensuring each is fully incorporated. -
Step 5
Add the whole-milk ricotta cheese, vanilla extract, and almond extract. Mix on low speed until just combined, scraping down the sides of the bowl. -
Step 6
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined and no streaks of dry flour remain. Avoid overmixing. The dough will be soft and sticky. -
Step 7
Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 1-2 hours, or preferably overnight. This firms the dough and enhances flavors. -
Step 8
Using a small cookie scoop (approx. 1.5 tbsp), drop rounded spoonfuls of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. -
Step 9
Bake one sheet at a time for 12-15 minutes, or until edges are lightly golden and centers are set and slightly puffed. Avoid overbaking. -
Step 10
Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. -
Step 11
Once completely cool, dust generously with powdered sugar before serving. If using sliced almonds, these can be pressed into the dough before baking or sprinkled on top after baking.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
