Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even heat distribution. Set your wire cooling rack nearby.

In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and granulated sugar. Beat on medium-high speed for about 3-4 minutes until pale, airy, and fluffy.

Add the whole milk ricotta cheese to the butter mixture and beat on medium speed until smooth. Drop in the eggs one at a time, mixing well after each addition. Pour in the almond and vanilla extracts, mixing until just combined.

In a separate, medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.

Gradually add the dry ingredients to the wet ricotta mixture with the mixer on low speed. Mix only until the white streaks of flour disappear. Do not overmix.

Using a medium cookie scoop, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches (5cm) apart. Gently press a few toasted sliced almonds and one whole almond onto the top of each dough mound.

Bake on the center rack for 13 to 15 minutes. Watch for the edges to turn a light golden-yellow, and the tops to puff up and develop a crinkly, textured surface.

Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once fully cooled, use a fine mesh sieve to generously dust them with fine powdered sugar.