Description
Soft and tender ricotta almond biscuits with a delicate crumb and subtle almond flavor. These lightly sweet cookies are perfect for tea time or holiday gatherings.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 1/4 cup sliced almonds (optional, for topping)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in ricotta cheese until smooth, then add egg, almond extract, and vanilla extract.
- Gradually mix in the dry ingredients until a soft dough forms.
- Scoop tablespoon-sized portions onto the prepared baking sheet, spacing slightly apart.
- Top with sliced almonds if using.
- Bake for 15-18 minutes until edges are lightly golden but centers remain soft.
- Cool completely and dust with powdered sugar before serving.
Notes
- Drain ricotta slightly if very watery for better texture.
- Do not overbake to maintain softness.
- Store in an airtight container in the refrigerator for up to 4 days.
- Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian