Description
Soft and tender Italian ricotta cookies topped with toasted almonds and finished with a delicate dusting of powdered sugar.
Ingrédients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (250g) whole-milk ricotta, drained
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (100g) sliced blanched almonds
- 1/2 cup (60g) powdered sugar, sifted
Instructions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together for 3 to 5 minutes until light, pale, and fluffy.
- Add the drained whole-milk ricotta, egg, pure vanilla extract, and almond extract. Mix until completely smooth and combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry flour mixture to the wet ricotta mixture, mixing on low speed just until no dry flour remains.
- Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between them. Cover each cookie dough ball generously with sliced blanched almonds, pressing gently so they adhere to the soft surface.
- Bake for 12 to 14 minutes, until the cookie bottoms are lightly golden while the tops remain pale and soft.
- Transfer the cookies to a wire rack and let them cool completely. Sift the powdered sugar generously over the cooled cookies.
Notes
Drain the ricotta well before using for the best cookie texture. Keep the cookies pale and soft on top, and let them cool completely before dusting with powdered sugar.
- Temps de préparation: 15 minutes
- Temps de cuisson: 14 minutes
- Catégorie: Dessert
- Méthode: Oven
- Cuisine: Italian
Nutrition
- Portion: 1 cookie
- Calories: 145
- Sucre: 10g
- Sodium: 55mg
- Graisse: 7g
- Graisse saturée: 3g
- Graisses insaturées: 3g
- Gras trans: 0g
- Glucides: 18g
- Fibres: 1g
- Protéine: 3g
- Cholestérol: 25mg