Almond Ricotta Cookies

Almond Ricotta Cookies.

Almond Ricotta Cookies


For 3 Dozen(s)

For the Cookies:

  • 1 cup sugar
  • 1 cup slivered almonds
  • 1/2 cup butter (one stick), softened
  • 1 cup ricotta cheese, room temperature
  • 2 tablespoons almond extract
  • 1 large egg, room temperature
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • green and white cherries cut in half (optional)

For the Icing:

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon almond extract
  • colored nonpareils (optional)


  1. For the Cookies:
    1. Preheat oven to 350 degrees F.
    2. In a food processor add the almonds and process until finely ground. About 1 minute. Set aside.
    3. In large bowl, with mixer at low speed, beat sugar and  butter until blended.
    4. Increase speed to high; beat until light and fluffy, about 5 minutes.
    5. At medium speed, beat in ricotta, almond extract, ground almonds and egg until well combined.
    6. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
    7. Take about a rounded tablespoon of dough and roll into balls or drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet.
    8. If using, place the halved cherries in the center of the cookies.
    9. Bake about 12-15 minutes or until cookies are very lightly golden (cookies will be soft).
    10. Cool completely before Icing.
  2. For the Icing:
    1. In small bowl, stir powdered sugar, milk and almond extract until smooth. Drizzle the icing on cookies and decorate with nonpareils
    2. Set cookies aside to allow icing to dry completely.



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