For Cookies:
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4 cups all-purpose flour
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1 tsp baking soda
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1 tsp kosher salt
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3 large eggs
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2 cups granulated sugar
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1 stick butter flavor Crisco ®
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2 lbs whole milk ricotta
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2 tsp almond extract
For frosting:
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1 cup confectioners' sugar
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1 tsp almond extract
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Sliced almonds, for garnish
Steps
1
Preheat oven to 325°F. Line 2 baking sheets with parchment.
2
For cookies: In a large bowl, sift together flour, baking soda and salt. Set aside. In a separate large bowl, using a stand mixer or hand mixer, beat together eggs, sugar, Crisco, ricotta and almond extract. Beat until combined. To bowl, alternate adding flour mixture and chopped almonds. Beat until well blended.
3
Drop cookie batter by tablespoon onto prepared baking sheets. In batches, bake 11 to 13 minutes, until bottoms of cookies are golden. Remove to wire rack and let cool completely before frosting.
4
For frosting: In a medium bowl, mix together confectioners’ sugar, almond extract and 3 teaspoons water. Spread frosting on cookies and sprinkle sliced almonds on top.
