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Close-up of pale-yellow Almond Ricotta Cookies showing the cracked surface texture and toasted almond garnishes.

Almond Ricotta Cookies: The Ultimate Soft-Baked Italian Recipe with Toasted Almonds

Authentic Italian Almond Ricotta Cookies are thick, cake-like, and melt-in-your-mouth soft. Dusted with powdered sugar and topped with toasted almonds, these cookies feature a beautiful craggy surface and rich almond flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 15 oz Whole Milk Ricotta Cheese Drained
  • 1/2 cup Unsalted Butter Softened (115g)
  • 1 cup Granulated Sugar (200g)
  • 2 large Eggs Room temperature
  • 1 1/2 tsp Almond Extract (7.5ml)
  • 2 1/2 cups All-Purpose Flour (315g)
  • 1 tsp Baking Powder (5g)
  • 1/2 tsp Baking Soda (2.5g)
  • 1/2 tsp Salt
  • 1/4 cup Slivered Almonds Toasted
  • 15 whole Almonds Toasted
  • 1/2 cup Powdered Sugar For dusting (60g)

Equipment

  • 1 Stand Mixer Or electric hand mixer
  • 1 Cookie Scoop 2-tablespoon size
  • 1 Fine-mesh Sieve For dusting sugar

Instructions
 

Prepare the Dough
  1. In a stand mixer, beat the softened butter and granulated sugar until pale and fluffy, about 3-4 minutes.
  2. Add eggs one at a time, followed by almond extract and drained ricotta. Mix on medium-low until smooth.
  3. Whisk flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, folding until just combined.
  4. Cover the dough and refrigerate for at least 2 hours to develop the signature craggy texture.
Bake and Garnish
  1. Preheat oven to 350°F (175°C). Scoop 2-tablespoon mounds onto parchment-lined sheets. Press toasted slivered almonds and one whole almond into each top.
  2. Bake for 12-14 minutes until set but still pale-yellow. Do not let them brown significantly.
  3. Once cooled completely, use a sieve to heavily dust with powdered sugar, highlighting the craggy crevices.

Notes

Ensure ricotta is well-drained for a thick cookie height.
Chill the dough thoroughly to ensure the surface cracks perfectly during baking.
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