Description
Soft, gluten-free ricotta almond cookies made with almond flour, ricotta, and a hint of almond extract. Easy, light, and perfect for snacking or gifting.
Ingredients
1 cup ricotta cheese
½ cup almond flour
¼ cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 large egg
½ teaspoon baking powder
Pinch of salt
¼ cup sliced almonds (for topping)
Powdered sugar (for dusting)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, whisk ricotta, almond flour, powdered sugar, vanilla, almond extract, egg, baking powder, and salt until smooth.
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Drop tablespoon-sized portions onto sheet, flatten slightly, and top with almonds.
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Bake 15–20 minutes until edges are light golden.
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Cool 5 minutes before transferring to rack. Dust with powdered sugar once cooled.
Notes
- Gluten-free and easily customizable with zest or spices.
- Store in an airtight container for up to 4 days or freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
