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    Home » Italian Recipes » Desserts

    Italian Almond Ricotta Cookies

    May 20, 2020 by angelakallison 21 Comments

    Jump to Recipe

    Italian Almond Ricotta Cookies are easy to make and perfect for every occasion. Made with ricotta cheese, almond extract, and topped with a delicious glaze, this is sure to be your new favorite Italian cookie recipe.

    Italian Almond Ricotta Cookies on a white plate.

    It's no secret that Italians love to cook with ricotta cheese. And for good reason! This delicious mild cheese adds a soft and velvety texture to everything you make with it.

    These Italian Almond Ricotta cookies are a great recipe to try if you are just starting to bake with ricotta. The cheese adds both moisture and texture to the cookie, giving them a super soft finish.

    Overhead photo of Italian Almond Ricotta Cookies on a plate.

    Almond Ricotta Cookies are great for any occasion. They are perfect for the holidays, but just as good served after dinner. I like to have some on hand in the freezer for snacking or for last minute guests.

    What I love about these cookies is that they stay soft and flavorful even days after baking. I recommend storing the cookies in an airtight container in the refrigerator for up to a week, or you can freeze for up to a month.

    For another classic Italian cookie, don't miss these Anise Cookies or Italian Wedding Cookies! And, for a simple three ingredient cake, try this Italian Walnut Cake recipe.

    Baking with Ricotta

    Italians love to bake with ricotta cheese. It gives baked goods a moist and fluffy texture, without adding a lot of extra fat. Here are some of my favorite ricotta baking recipes.

    Italian Lemon Ricotta Cake is hands down a fan favorite recipe. This simple cake is made with lemons, ricotta, and a few pantry staples. Perfect for entertaining or just to have around for snacking.

    Italian Lemon ricotta cake recipe
    Italian Lemon Ricotta Cake Recipe

    Limoncello Ricotta Cookies are another fun ricotta cookie. This fluffy confection is perfect for cookie exchanges or if you are just looking for a slightly more grown up cookie.

    Limoncello dessert on a plate with Limoncello liqueur.
    Limoncello Ricotta Cookies Recipe

    Almond Ricotta Cake is another delicious Italian dessert. Perfect if you love that almond flavor, there are pieces of ground almonds sprinkled throughout.

    Almond Ricotta cake with slice almonds and powdered sugar on top.
    Almond Ricotta Cake Recipe

    There are many different recipes you can make with ricotta cheese. For baking purposes, you want to make sure that you are using whole milk ricotta cheese. Also, if using ricotta for a cake, be sure to beat the ricotta with a handheld mixer until it is light and fluffy.

    And, if you're baking for the holidays, be sure to add these Cinnamon Sugar Blondies to your list! And definitely don't forget the Pumpkin Biscotti.

    Italian Almond Ricotta Cookies

    This simple recipe for Italian Almond Ricotta Cookies is sure to become your new favorite cookie recipe. Plus, it's simple to put together and yields about three dozen cookies... perfect for sharing!

    To start, you want to make sure that you have enough time to chill the dough before baking it. I recommend refrigerating for at least two hours. You could even make the dough up to a day in advance before baking. In a pinch, you could bake without chilling the dough. For this, I would recommend using a small cookie scoop sprayed with cooking spray to handle the sticky dough.

    dough balls on a baking sheet .

    When baking, be sure to leave about 2-3 inches of space between each dough ball. Note that the baked cookies will not change much in color. Bake for about 12-14 minutes, or until the bottoms of the cookies are set and a slightly golden brown color.

    Baked cookie on a cooling rack.

    Once the cookies have cooled completely, you can add the glaze to the tops of the cookies. Additionally, you could bake ahead of time, refrigerate, and glaze before serving.

    Simple Almond Cookie Glaze

    The glaze for these Italian Almond Ricotta Cookies is super simple and only requires three ingredients: powdered sugar, milk, and almond extract. Moreover, you only need to flip and dip the cookie to glaze it.

    Italian Almond Ricotta Cookies on a white plate.

    Lastly, if desired, top the finished cookie with sliced almonds for a pretty finish. Or you can use crushed or slivered almonds if you have them. And, for another delicious Italian Cookie with a simple glaze, don't miss my Taralli Dolci recipe!

    Hope you love this recipe. Be sure to comment below if you try it. Enjoy!

    Italian Almond Ricotta Cookies on a white plate.
    Print Recipe
    4.93 from 14 votes

    Almond Ricotta Cookies

    Italian Almond Ricotta Cookies are a traditional Italian cookie that's delicioius served for any occasion.
    Prep Time10 minutes mins
    Cook Time14 minutes mins
    Chill Tim2 hours hrs
    Total Time2 hours hrs 24 minutes mins
    Course: Dessert
    Cuisine: Italian
    Keyword: Almond Ricotta cookies, Italian Cookies, Ricotta Cookies
    Servings: 3 dozen
    Calories: 96kcal
    Author: Angela Allison
    Cost: 8-10

    Ingredients

    • 2 cups all purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup sugar
    • ½ cup butter, softened (one stick)
    • 1 cup ricotta cheese
    • 1 large egg
    • 1 teaspoon almond extract

    Almond Glaze

    • 1 cup powdered sugar
    • 2 tablespoons milk
    • ½ teaspoon almond extract
    • sliced almonds for decorating (optional)

    Instructions

    • Line a baking pan with a baking mat or parchment paper; set aside.
    • In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
    • In a large bowl, use an electric mixer on medium/high to cream together the sugar and butter, until mixture is light and fluffy, about 2 minutes. Beat in the ricotta, egg, and one teaspoon of almond extract, and mix until combined. Add in the flour mixture and mix until just combined.
    • Cover the cookie dough and chill in the refigerator for at least 2 hours.
    • Preheat oven to 350 degrees. Remove cookie dough from refigerator and use a cookie scoop to measure out about a tablespoon of batter and roll into a ball. Place on prepared baking sheets leaving about 2 inches between cookie balls.
    • Bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly. Note that the cookies will not change color much. Cool in pan for 5 minutes before removing to wire rack to cool completely.
    • To make the glaze, in a small bowl whisk together the powdered sugar, milk, and ½ teaspoon of almond extract. Hold the cooled cookie upside down and dip the top of the cookie in the glaze. Return to the wire rack to dry completely. Sprinkle with sliced almonds if desired.

    Notes

    These Almond Ricotta Cookies can be made ahead and stored in an airtight container in the refrigerator for a week, or in the freezer for up to a month. 

    Nutrition

    Calories: 96kcal
    Italian Almond ricotta cookies Pinterest pin.
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    Comments

    1. Laura

      May 25, 2020 at 7:41 am

      5 stars
      These cookies really do come out super soft and lovely. The glaze is so good.

      Reply
    2. Alison Marras

      May 25, 2020 at 7:57 am

      5 stars
      Oh how I miss ricotta! So fluffy and dreamy, what a decadent use for this ingredient. These cookies look lovely!

      Reply
    3. Stephanie

      May 25, 2020 at 8:03 am

      5 stars
      I love ricotta cheese. My husband usually doesn't. I didn't tell him what was in these until after he tried one and he couldn't believe it! The cookies stay so soft.

      Reply
      • angelakallison

        May 26, 2020 at 5:45 am

        Yeah! So happy you both loved them!

        Reply
    4. cookilicious

      May 25, 2020 at 8:21 am

      5 stars
      this looks so tempting..and so easy to make

      Reply
    5. Toni

      May 25, 2020 at 9:07 am

      5 stars
      These were so good!! Everyone at my house loved it!

      Reply
    6. Peggy Romeo

      July 12, 2020 at 1:58 pm

      Mine look just like that, except I have thicker frosting. IMG_0930.jpg

      Reply
    7. Y the Wait

      July 27, 2020 at 1:00 am

      5 stars
      It looks delicious I loved it Thanks for sharing

      Reply
    8. Denise

      December 10, 2020 at 4:42 am

      5 stars
      i love it

      Reply
      • angelakallison

        December 10, 2020 at 6:19 am

        Thanks! They are one of my absolute favorite cookies 🙂

        Reply
    9. C Mario

      December 21, 2020 at 6:14 pm

      5 stars
      Thank you for this great recipe. This is one of the best cookie recipes I have ever tried. Very easy to follow and came out great. To keep the cookies on the soft/chewy side, I took them out just a little bit early which worked best.

      Reply
      • angelakallison

        December 22, 2020 at 7:03 am

        I'm so happy you loved them! They are one of my favorite cookies. Happy holidays!

        Reply
    10. Eva

      March 29, 2021 at 9:42 am

      Can almond flour be substituted in this recipe for celiac child

      Reply
      • angelakallison

        March 29, 2021 at 9:53 am

        Almond flour will give you a denser cookie. I would recommend substituting the regular flour for a gluten-free version. I like the King Arthur Measure for Measure gluten free flour, or Bob's Red Mills makes a great 1 for 1 gluten free flour as well.

        Reply
    11. Christiann

      April 03, 2021 at 1:41 pm

      Hello Does the cookies have to be refrigerated after baked because of the ricotta? Thank you

      Reply
      • angelakallison

        April 08, 2021 at 2:39 pm

        Yes. I would recommend refrigerating in an airtight container, or you can freeze them. Enjoy!

        Reply
    12. Karen

      November 30, 2021 at 8:53 am

      4 stars
      I made these cookies and they are so delicious ❤️

      Reply
    13. Alice Ball

      January 05, 2022 at 4:17 pm

      I made these and everyone loved them

      Reply
    14. Linda

      October 04, 2022 at 12:45 pm

      5 stars
      Wow. Can’t wait to make them. They look like the Italian Sponge drop cookies I have made for over 50 yrs. Recipe came from an Italian friend’s mother, which came from an old Italian recipe well over 60 yrs. Now I will also add these to bake in addition bc of the almond flavoring and ricotta. Soooo good 😊

      Reply
    15. Cam

      January 29, 2023 at 10:09 am

      5 stars
      I loved this recipe for its simplicity and affordability. I made the lemon cookies and they turned out great. I am making the almond flavored batter now but would like to know if I could dip in chocolate.

      Reply
      • angelakallison

        February 02, 2023 at 4:49 am

        Chocolate would be amazing!

        Reply

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    Hi, I'm Angela, the recipe creator of This Italian Kitchen. Cooking alongside her Italian family, she grew up creating authentic meals and desserts.

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