Almond Ricotta Cookies

Christmas is the one holiday all year that I embrace with all of my being. I decorate my house with three Christmas trees plus decorations in almost every room. I buy too many gifts for family, and I bake a lot of holiday treats, and I mean a LOT! I usually make a number of traditional Italian cookies that have become family favorites over the years, but I also like to try out a couple new cookies each year to keep my holiday cookie tray fresh.

These cookies combine both ricotta cheese as well as ground almonds so they are very moist with just a little chew. Because these cookies are so moist, they are best made just before you plan to enjoy them. I kept mine in an airtight container in the refrigerator for about five days last Christmas and they kept just fine, although the cookies did get a little firmer as they sat.

To make my cookies a little more special, I scattered some thinly sliced almonds on top of the cookies before baking. After the cookies had baked and completely cooled, I drizzled some dark chocolate across the tops of the cookies. Let the chocolate cool and firm up before you store the cookies.

Buon Appetito!
Deborah Mele 

Almond Ricotta Cookies - Countdown To Christmas

Almond Ricotta Cookies - Countdown To Christmas

Yield: Makes 3 Dozen
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

These satisfying tender cookies are moist from the addition of ricotta cheese with just a little chew from the ground almonds.


  • 1/2 Cup Unsalted Butter, Softened
  • 1/2 Cup Light Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Large Egg, At Room Temperature
  • 1 Teaspoon Almond Extract
  • 1 Cup Full Fat Ricotta Cheese
  • 2 Cups A-purpose Flour
  • 1 Teaspoon Baking Powder
  • 1 Cup Finely Ground Almonds
  • 1/2 Cup Sliced Almonds
  • 4 Ounces Dark Chocolate, Chopped


    1. Preheat oven to 350 degrees F. and line two baking sheets with silicone baking sheets or parchment paper.
    2. In a large bowl, using a hand mixer on medium speed, beat together the butter with both sugars until the mixture is light and fluffy.
    3. Add the egg, extract, ricotta cheese and mix well.
    4. Add the flour, baking powder, and ground almonds and mix on low speed just until mixed.
    5. Scoop the batter in 1 tablespoon portions and roll into balls.
    6. Place the balls on the prepared baking sheets 2 inches apart.
    7. Use the back of a fork to gently press the top of each cookie until the cookies are about 1/2 inch thick.
    8. Top the cookies with the almond slices and bake for about 13 minutes or until lightly browned.
    9. Cool completely.
    10. Melt the chocolate in the microwave on medium low or in a double boiler on the stove top, stirring often until the chocolate is melted and smooth.
    11. Use the times of a fork to drizzle the tops of the cookies with the chocolate.
    12. Cool completely and then store in an airtight container until you are ready to serve.
Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 85mgCarbohydrates: 28gFiber: 2gSugar: 14gProtein: 6g

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