If you have a craving for something tender, subtly sweet, and utterly comforting, this Soft and Sweet Italian Almond Ricotta Cookies Recipe is your new go-to. These cookies bring together the creamy richness of ricotta cheese and the delicate, nutty aroma of almond extract to create a chewy, soft texture that melts in your mouth. Whether you’re sharing with friends over coffee or sneaking one during your afternoon break, these Italian almond ricotta cookies feel like a warm hug in cookie form. They’re surprisingly simple to whip up but deliver a sophisticated flavor that’s sure to impress.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in crafting the perfect cookie, from the moist ricotta that adds irresistible softness to the almond extract that gives these treats their signature flavor. These essentials come together seamlessly, creating a delightful balance of taste and texture.
- Ricotta Cheese: Use well-drained ricotta for a creamy, tender cookie base without extra moisture.
- Almond Extract: Just a teaspoon adds that distinct nutty fragrance and sweet undertone.
- Granulated Sugar: Balances the flavors with gentle sweetness and contributes to the cookie’s light crumb.
- All-Purpose Flour: Provides structure; gluten-free flour works well as a substitute without sacrificing texture.
- Butter: Softened for easy mixing, it enriches the cookies with buttery flavor and adds moisture.
- Eggs: Bind the ingredients together while supporting the cookie’s tender crumb.
- Baking Powder: Ensures the cookies have a nice rise and delicate fluffiness.
- Salt: Optional, but enhances the sweetness and balances flavors beautifully.
- Chocolate Chips: Add sweet pockets of melty goodness that contrast the mild almond flavor.
- Chopped Nuts: Optional but provide a delightful crunch and extra dimension to these soft cookies.
How to Make Soft and Sweet Italian Almond Ricotta Cookies Recipe
Step 1: Prep Your Ricotta and Dry Ingredients
Begin by draining your ricotta cheese thoroughly to prevent excess moisture from making your dough too wet. In a separate bowl, whisk together the flour, baking powder, and salt, making sure the baking powder is fresh to achieve the lightest, fluffiest cookies.
Step 2: Cream Butter and Sugar
Next, cream the softened butter with the granulated sugar until light and fluffy. This step is crucial for creating a tender crumb and a cookie that holds onto its soft texture after baking.
Step 3: Add Eggs and Almond Extract
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract at this point to infuse the dough with its signature sweet, nutty aroma.
Step 4: Combine Ricotta with the Wet Mixture
Gently fold the ricotta cheese into the wet ingredients, blending until smooth. This creamy addition is what makes these cookies uniquely soft and moist.
Step 5: Mix in Dry Ingredients, Chocolate Chips, and Nuts
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Then fold in the chocolate chips and chopped nuts for delightful bursts of flavor and texture throughout each cookie.
Step 6: Bake to Perfection
Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them well as these cookies will spread slightly. Bake at 350°F (175°C) for about 20 minutes, until the edges are lightly golden but the centers remain soft. Let them cool on the sheet for a few minutes before transferring to a wire rack.
How to Serve Soft and Sweet Italian Almond Ricotta Cookies Recipe
Garnishes
These cookies shine on their own but a light dusting of powdered sugar adds a lovely snowy touch that enhances their Italian charm. Toasted almond slices sprinkled on top before baking boost the nutty depth and make them extra irresistible.
Side Dishes
Pair these delightful cookies with a hot espresso or a cup of delicate herbal tea for a relaxing break. They also complement fresh berries or a scoop of cinnamon-spiced gelato perfectly for a more indulgent dessert experience.
Creative Ways to Present
For gatherings, arrange the cookies on a pretty platter nestled around small ramekins of lemon curd or chocolate hazelnut spread, inviting guests to mix and match flavors. Wrapping a few in parchment tied with twine makes for charming edible gifts that capture the warmth of homemade goodness.
Make Ahead and Storage
Storing Leftovers
Store your leftover Soft and Sweet Italian Almond Ricotta Cookies Recipe in an airtight container at room temperature for up to three days. This keeps their soft texture intact and the flavors fresh, so you can enjoy them anytime.
Freezing
If you want to keep these treats longer, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They freeze beautifully for up to 2 months without losing their delightful chewiness.
Reheating
To bring back that fresh-baked warmth, reheat the cookies in a 300°F (150°C) oven for about 5 minutes or pop them in the microwave for 10 to 15 seconds. This revives their softness and melty chocolate chips wonderfully.
FAQs
Can I use regular flour instead of gluten-free in the Soft and Sweet Italian Almond Ricotta Cookies Recipe?
Absolutely! Regular all-purpose flour is what this recipe is designed for, but you can substitute gluten-free flour if needed. Just ensure it’s a blend meant for baking so the texture stays tender and soft.
Why is my dough too wet when making these cookies?
It often comes down to ricotta moisture. Make sure you drain your ricotta very well before mixing. You can even press it in a fine mesh sieve or cheesecloth for a bit to remove excess liquid to avoid a wet dough.
Can I omit the chocolate chips or nuts?
Yes, you can! While they add nice contrast to texture and flavor, these cookies are delicious on their own simply with almond extract’s sweet aroma. Feel free to customize based on your preference.
How soft will these cookies be after baking?
Expect a satisfyingly soft, almost cake-like texture with a slight chew – the ricotta is key here. They won’t be crispy or crunchy, but tender and moist, perfect for those who love a soft cookie!
Can I double this Soft and Sweet Italian Almond Ricotta Cookies Recipe?
For sure! Just double the ingredients and bake the cookies on multiple sheets, rotating pans halfway through. It’s a great way to make extra for sharing or celebrations.
Final Thoughts
I seriously cannot recommend this Soft and Sweet Italian Almond Ricotta Cookies Recipe enough if you crave something simple yet elegant in flavor and texture. These cookies make any day feel special with their soft chew and delicate almond sweetness. Go ahead, make a batch and share the love — your friends and family will thank you!
Print
Soft and Sweet Italian Almond Ricotta Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Soft and sweet Italian Almond Ricotta Cookies are delightfully tender with a rich almond flavor, blending creamy ricotta cheese with almond extract and studded with chocolate chips and chopped nuts for added texture. These cookies offer a perfect balance of moistness and sweetness, ideal for a cozy treat or sharing with friends and family.
Ingredients
Cookies
- 1 cup Ricotta Cheese (well-drained)
- 1 teaspoon Almond Extract
- 3/4 cup Granulated Sugar
- 2 cups All-Purpose Flour (or gluten-free flour)
- 1/2 cup Butter (softened)
- 2 large Eggs
- 1 teaspoon Baking Powder (fresh)
- 1/4 teaspoon Salt (optional)
Add-ins
- 1 cup Chocolate Chips
- 1/2 cup Chopped Nuts
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the cookie dough.
- Prepare the ricotta: Ensure the ricotta cheese is well-drained to avoid excess moisture which can affect cookie texture. You may drain it through a fine sieve or cheesecloth for about 30 minutes before starting.
- Mix the wet ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the almond extract.
- Combine dry ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt (if using) to evenly distribute the leavening agents.
- Incorporate ricotta and dry mix: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined. Then fold in the ricotta cheese carefully to maintain the dough’s tenderness.
- Add chocolate chips and nuts: Gently fold in the chocolate chips and chopped nuts ensuring they are evenly distributed throughout the dough.
- Shape the cookies: Use a spoon or cookie scoop to drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 18-20 minutes or until the cookies are set and lightly golden around the edges.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your soft and sweet almond ricotta cookies!
Notes
- Make sure the ricotta cheese is thoroughly drained to prevent soggy cookies.
- For a gluten-free version, substitute the flour with a 1:1 gluten-free baking flour blend.
- If you prefer a stronger almond flavor, you can increase almond extract to 1 1/2 teaspoons.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Adding chopped nuts is optional based on your preference and any nut allergies.
