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Ricotta Almond Cookies

Creamy ricotta gives these Italian cookies their soft, tender, almost fluffy texture, while chopped almonds add crunchy contrast. Icing made from almond extract and confectioners’ sugar adds to the cookies’ sweet, nutty flavor.

Serves 48
Ready in 41 mins
Prep time 15 mins
Cooking time 26 mins
167 calories per serving

For Cookies:

> 4 cups all-purpose flour
> 1 tsp baking soda
> 1 tsp kosher salt
> 3 large eggs
> 2 cups granulated sugar
> 1 stick butter flavor Crisco ®
> 2 lbs whole milk ricotta
> 2 tsp almond extract

For frosting:

> 1 cup confectioners' sugar
> 1 tsp almond extract
> Sliced almonds, for garnish


Preheat oven to 325°F. Line 2 baking sheets with parchment.
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.
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.
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.

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