Soft ricotta cookies with almond flour and lightly toasted sliced-almond crowns, a home adaptation rather than almond paste biscuits.
Almond Ricotta Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 135 minutes: 30 hands-on, 45 chilling or resting, 30 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Fine sieve for draining ricotta
- Mixing bowls
- Hand mixer or stand mixer with paddle
- Flexible spatula and small cookie scoop
- Two 13 × 18-inch baking sheets lined with parchment
- Wire cooling racks
Soft ricotta cookies with almond flour and lightly toasted sliced-almond crowns, a home adaptation rather than almond paste biscuits.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare ingredients
- 1Prepare ingredientsIf the ricotta has visible whey, drain in a fine sieve in the refrigerator for 15 minutes; this is included in the 45-minute chill/rest block. Weigh 185 g after draining; do not squeeze it dry. Whisk the wheat flour, almond flour, baking powder and salt; break apart any almond flour lumps.
Mix the dough
- 2Mix the doughBeat butter and sugar until creamy, about 2 minutes. Beat in egg, ricotta, vanilla and almond extract. Fold in the dry ingredients just until a thick soft dough forms. The dough should be soft and scoopable; do not knead or add flour simply to make it hand-rollable.
Chill and portion
- 3Chill and portionCover and refrigerate the dough for 30 minutes. Preheat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Divide into 24 equal portions, approximately 30 g each before toppings, and place 12 on each of two parchment-lined 13 × 18-inch sheets, at least 2 inches apart. Keep the second tray refrigerated while the first bakes. Distribute the 23 g sliced almonds evenly over the mounds and press lightly to secure.
Bake two batches
- 4Bake two batchesBake one tray at a time on the middle rack for 13-15 minutes, allowing 30 minutes of oven cooking for the two batches. The tops should be set and spring back gently, with lightly golden bases. Let each tray rest 5 minutes, then transfer to a wire rack. Keep portions small as specified so the centers bake through.
Cool and finish
- 5Cool and finishAllow 30 minutes of cooling after the last tray, including its 5-minute tray rest. Before baking, distribute the sliced almonds over the 24 portions and press them gently into the tops. After baking, cool and serve plain so the lightly toasted almonds remain visible. The listed 30-minute cooling block includes the tray rest.
Chef’s Science & Pro Tips
Ingredient science
Use blanched fine almond flour for a delicate crumb.
Technique & texture
Press the sliced almonds into raw dough so they stay attached.
Finishing & serving
Keep the tops pale; toasted almond edges supply the color cue.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 1 day | Use a cool airtight container only for short serving storage; refrigerate sooner in a warm kitchen. |
| Refrigerator | Up to 5 days | Refrigerate completely cooled baked cookies in a sealed container; count from baking day. Separate decorated layers with parchment. |
| Freezer | Up to 1 month | Freeze cooled baked cookies before glaze or dusting in a sealed container, separated with parchment. |
| Dough | Up to 24 hours refrigerated | Refrigerate covered raw dough promptly; bake from cold. Do not leave raw ricotta and egg dough at room temperature. |
| Serving | As needed | Thaw baked cookies overnight in the refrigerator; finish after thawing and remove only the portion being served. |
Notes
- Use blanched fine almond flour for a delicate crumb. Press the sliced almonds into raw dough so they stay attached. Keep the tops pale; toasted almond edges supply the color cue. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Are these amaretti?
No. They contain wheat flour, butter, a whole egg and ricotta, unlike an almond meringue cookie.
Can I omit almond extract?
Yes; the almond flour and topping still provide a milder nut flavor.
Can I replace all the flour with almond flour?
No. Wheat flour supplies structure in this formula; a full substitution would require a new recipe.
Follow The Cookie Index on Pinterest
Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
