Description
Delicate, soft cookies made with creamy ricotta and almond extract these Ricotta Almond Pillows have a tender, melt-in-your-mouth texture and a sweet glaze that makes them perfect for the holidays or afternoon tea.
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup ricotta cheese
1 large egg
1 tsp almond extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Glaze:
1 cup powdered sugar
2 tbsp milk or cream
1/2 tsp almond extract
Sliced almonds, for garnish
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Add ricotta, egg, and almond extract, beating until smooth and creamy.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually mix dry ingredients into wet ingredients until combined — the dough will be soft and slightly sticky.
6. Scoop tablespoon-sized portions onto the prepared baking sheet.
7. Bake for 12–14 minutes, or until the edges are just golden.
8. Cool cookies completely on a wire rack.
9. For the glaze, whisk together powdered sugar, milk, and almond extract until smooth.
10. Dip tops of cooled cookies into glaze and sprinkle with sliced almonds. Let set before serving.
Notes
For a citrus twist, add a touch of lemon zest to the dough or glaze.
Store cookies in an airtight container at room temperature for up to 4 days.
Perfect for gift boxes or cookie platters during the holidays!
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: ricotta almond cookies, Italian ricotta cookies, almond glaze cookies, holiday cookies