Italian Almond Ricotta Cookies

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Soft, chewy, and kissed with almond flavor, Italian Almond Ricotta Cookies are the perfect marriage of creamy ricotta and nutty almonds. These cookies are cloud-like inside, slightly crisp on the edges, and dusted in powdered sugar with toasted almond slices for an irresistible finish. Whether you’re baking for the holidays or just craving a simple, elegant dessert, these cookies deliver.

What makes these cookies so delightful is the use of ricotta cheese, which not only adds a moist, tender crumb but also gives the cookie a rich yet light feel. With just the right balance of sweet almond and vanilla, they bring an authentic Italian bakery flavor right to your home kitchen.

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Why You’ll Love This Italian Almond Ricotta Cookies Recipe

• Moist & Tender: Thanks to the ricotta, these cookies stay soft for days.
• Almond Bliss: Infused with almond extract and topped with toasted almonds.
• Easy to Make: No fancy tools or complicated steps required.
• Perfect for Holidays: Ideal for gifting or cookie swaps.
• Freezer-Friendly: Great to make ahead and store.

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What Kind of Ricotta Should I Use?

Use whole milk ricotta for the best flavor and texture. It should be thick and creamy—if yours is watery, strain it using a cheesecloth or fine mesh sieve for 30 minutes to remove excess moisture. Avoid non-fat or low-fat versions as they can make the dough too runny and less rich.

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Ingredients for the Italian Almond Ricotta Cookies

Ricotta Cheese: This is the moisture-rich star of the show, giving the cookies a creamy softness.

Granulated Sugar: Adds sweetness and structure.

Almond Extract: Brings that nutty, fragrant essence that defines these cookies.

Vanilla Extract: Rounds out the almond flavor with a warm, mellow note.

All-Purpose Flour: The base of the cookie, giving it form and bite.

Baking Powder: Helps the cookies rise to get that soft, puffy texture.

Salt: A pinch brings all the flavors into harmony.

Egg: Adds richness and helps bind the dough together.

Butter: Adds depth of flavor and helps achieve a tender crumb.

Powdered Sugar: For rolling the dough balls before baking and a light finish.

Sliced Almonds: Toasted on top for crunch, flavor, and a lovely look.

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How To Make the Italian Almond Ricotta Cookies

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

Step 2: Cream Butter, Sugar & Ricotta

In a large mixing bowl, cream together 1/2 cup of softened butter, 3/4 cup granulated sugar, and 1 cup of whole milk ricotta cheese until smooth and fluffy.

Step 3: Add Eggs and Flavorings

Beat in 1 egg, 1 1/2 teaspoons almond extract, and 1 teaspoon vanilla extract. Mix until fully combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

Step 5: Make the Dough

Gradually add the dry ingredients to the wet ingredients. Mix just until combined. The dough will be soft.

Step 6: Chill the Dough

Refrigerate the dough for 30 minutes to make it easier to handle.

Step 7: Shape & Roll in Powdered Sugar

Scoop out about 1 tablespoon of dough, roll it into a ball, then roll it in powdered sugar until coated.

Step 8: Top with Almonds

Place the coated dough balls on the prepared baking sheets. Gently press a few sliced almonds onto each ball.

Step 9: Bake

Bake for 13-15 minutes, or until the bottoms are lightly golden and the tops are set.

Step 10: Cool & Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with more powdered sugar if desired.

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Serving Suggestions for Almond Ricotta Cookies

This recipe makes about 18 cookies, serving 6 to 8 people. They’re perfect with a cappuccino or espresso for a mid-afternoon treat, or as part of a festive dessert platter. Try pairing them with fresh berries or a scoop of vanilla gelato for a more decadent dessert.

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How To Store Your Italian Ricotta Cookies

Store these cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.

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Frequently Asked Questions

Can I use low-fat ricotta?
Whole milk ricotta is best. Low-fat versions can result in a wetter dough and a less creamy flavor.

Can I make the dough ahead of time?
Yes! You can refrigerate the dough up to 24 hours in advance. Just let it sit out for 10 minutes before shaping.

Can I freeze the dough?
Absolutely. Scoop dough balls and freeze them on a tray. Once frozen, store in a bag for up to 2 months.

Do I have to use almond extract?
If you have a nut allergy or don’t love almond flavor, you can double the vanilla instead.

Can I skip the powdered sugar coating?
Yes, but it adds a beautiful texture and look. If you skip it, you may want to lightly sprinkle powdered sugar after baking.

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Want More Cookie Ideas with a Twist?

If you love these Italian Almond Ricotta Cookies, you’ll probably enjoy these other favorites:

• Small Batch Almond Joy Cookies
• Salted Caramel Fudge Truffles
• Vanilla Pecan Pralines
• Cheesecake Stuffed Chocolate Chip Cookies
• Lemon Custard Cake

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you toast the almonds or try pistachios instead? Did you make them for a party?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

More recipes like this? Check out my Pinterest at Life With Livia.

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