Name: Italian Almond Ricotta Cookies – Little Bites of Heaven
Prep time: 15 min
Cook time: 14 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 cups ricotta cheese (full-fat, drained if watery); 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1 tsp almond extract; 2 1/2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 1 1/2 cups powdered sugar; 3–4 tbsp milk; 1/2 tsp almond extract; Sprinkles (optional, for decorating)

Italian Almond Ricotta Cookies – Little Bites of Heaven

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These soft, cake-like Italian Almond Ricotta Cookies are packed with old-world charm and flavor. With a tender crumb, a hint of almond, and a subtle sweetness, they’re just the kind of treat I love serving at family gatherings or enjoying with a warm cup of coffee. Ricotta gives them a rich texture, while almond extract adds that irresistible bakery-style aroma.

Italian Almond Ricotta Cookies – Little Bites of Heaven

Why You’ll Love This Recipe

I always reach for this recipe when I want something that feels comforting yet special. These cookies are simple to make, but they carry a lot of nostalgic weight—perfect for holidays, celebrations, or a quiet afternoon. They come out fluffy, slightly chewy, and never overly sweet. Plus, they keep well and taste even better the next day!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

For the Glaze (optional but highly recommended):

1 1/2 cups powdered sugar
3–4 tablespoons milk
1/2 teaspoon almond extract
Sprinkles for decorating (optional)

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I beat the ricotta, sugar, and softened butter until creamy and smooth.
Then I add in the eggs, vanilla extract, and almond extract, mixing well to combine.
In another bowl, I whisk together the flour, baking powder, and salt.
Gradually, I incorporate the dry ingredients into the wet mixture, stirring just until a soft dough forms.
Using a cookie scoop or tablespoon, I drop dough onto the prepared baking sheet, spacing them a couple of inches apart.
I bake the cookies for 12–14 minutes, or until they’re just set and slightly golden on the bottom. They shouldn’t brown too much on top.
After cooling completely on a wire rack, I prepare the glaze by whisking the powdered sugar, milk, and almond extract until smooth.
I dip each cookie top into the glaze and let the excess drip off, then place them back on the rack and optionally decorate with sprinkles before the glaze sets.

Servings and timing

This recipe makes about 36 cookies.
Prep Time: 15 minutes
Bake Time: 12–14 minutes per batch
Total Time: Around 45 minutes

Variations

Lemon Twist: I sometimes swap the almond extract for lemon zest and lemon juice to create a refreshing citrus version.
Chocolate Chip: Adding mini chocolate chips to the dough turns these into a decadent treat.
No Glaze: If I’m in a hurry or want something lighter, I skip the glaze—they’re still delicious plain.
Nutty Finish: A sprinkle of crushed almonds or pistachios over the glaze adds crunch and flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful. If I want to enjoy them warm, I pop one in the microwave for 10 seconds. For longer storage, they freeze beautifully—unglazed or glazed—just separate layers with parchment paper.

FAQs

What type of ricotta should I use?

I always use full-fat ricotta cheese for the richest flavor and best texture. Drain it if it’s overly wet to avoid soggy dough.

Can I freeze the cookie dough?

Yes, I often scoop the dough onto a tray and freeze it, then transfer the frozen scoops to a freezer bag. I bake them straight from frozen, just adding a minute or two to the bake time.

Why are my cookies spreading too much?

If the dough is too soft or warm, it might spread. I recommend chilling the dough for 20–30 minutes if that happens.

Can I make these gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. Just be sure it includes xanthan gum for proper texture.

Do I need to use almond extract?

Not necessarily. I love the almond flavor, but vanilla alone also makes a delicious, classic cookie.

Conclusion

Italian Almond Ricotta Cookies are one of those timeless treats that always earn praise and bring a touch of comfort. Whether I’m baking them for a holiday tray or just because I’m craving something sweet and soft, they never disappoint. Their fluffy texture and delicate flavor make them a go-to recipe in my kitchen—and I bet they’ll become a favorite in yours too.