Italian Amaretto Ricotta Cookies

These soft, pillowy cookies with a hint of almond flavor are a delightful treat for any occasion.

Ingredients

For the Cookies:

• 2 ½ cups (310g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (200g) granulated sugar
• ½ cup (115g) unsalted butter, softened
• 2 large eggs
• 1 cup (250g) whole milk ricotta cheese
• 2 tsp pure almond extract
• 2 tbsp amaretto liqueur

For the Glaze:

• 1 ½ cups (180g) powdered sugar
• 2–3 tbsp milk (adjust for consistency)
• 1 tsp almond extract
• Optional: 1 tbsp amaretto liqueur

For Decoration:

• Sliced almonds or sprinkles

Instructions

1. Preheat Oven

   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. Mix Dry Ingredients

   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

   • In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.

4. Add Wet Ingredients

   • Beat in the eggs one at a time. Add the ricotta cheese, almond extract, and amaretto liqueur, mixing until well combined.

5. Combine Wet and Dry Ingredients

   • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

6. Scoop Dough

   • Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

7. Bake

   • Bake for 12–15 minutes, or until the cookies are set and the edges are just starting to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

8. Prepare the Glaze

   • In a small bowl, whisk together the powdered sugar, milk, almond extract, and amaretto liqueur (if using) until smooth. Adjust the consistency with more milk if needed.

9. Decorate the Cookies

   • Spoon or drizzle the glaze over the cooled cookies. Sprinkle with sliced almonds or colorful sprinkles while the glaze is still wet.

10. Let Set

• Allow the glaze to set completely before serving or storing the cookies.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Enjoy these cookies with coffee, tea, or a glass of amaretto for an authentic Italian experience!

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