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
Scale
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.
