Prep and Preheat
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
Make the Dough
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, beat butter and sugar until light and fluffy.
- Add ricotta, egg, vanilla, and almond extract. Beat until smooth.
- Gradually mix in the dry ingredients until a soft dough forms.
Bake the Cookies
- Drop rounded tablespoons of dough onto the prepared sheets, leaving space between each.
- Bake 12–14 minutes or until the bottoms are lightly golden.
- Cool completely before glazing.
Make the Glaze
- Whisk powdered sugar, milk, and almond extract until smooth.
- Dip the tops of cooled cookies into the glaze.
- Garnish with sliced almonds or sprinkles if desired.
Let Set & Serve
- Place cookies on a rack to let the glaze set before serving.
Tips for Cookie Perfection
- Don’t overbake — they should stay soft and pale on top.
- Drain ricotta well to avoid excess moisture in the dough.
- Store in an airtight container at room temperature for up to 5 days.
These Italian Almond Ricotta Cookies are proof that simple ingredients can create extraordinary magic. Soft, tender, and glazed to perfection, they’re little bites of heaven you’ll want to bake on repeat.