Description
1 cup ricotta cheese
½ cup unsalted butter, softened
¾ cup granulated sugar
1 egg
1 tsp almond extract
1 ½ cups almond flour
½ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup chopped pistachios (for topping)
2 tbsp honey (for drizzling)
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the ricotta cheese, butter, and sugar until smooth and creamy.
Add the egg and almond extract, mixing until well combined.
In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
Gradually add the dry to the ricotta mixture, stirring until just combined.
Scoop small spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool slightly before drizzling with honey and sprinkling chopped pistachios on top.
Serve and enjoy these soft, flavorful almond ricotta cookies!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 140 per cookie Servings: 18 cookies
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time.
- Prep & Preheat: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and ensures easy cleanup.
- Cream Wet Ingredients: In a large mixing bowl, use an electric mixer on medium speed to beat the ricotta cheese, softened butter, and granulated sugar for 2-3 minutes. The mixture should be light, smooth, and creamy.
- Add Flavor: Beat in the egg and almond extract until fully incorporated and the mixture is uniform.
- Combine Dry Ingredients: In a separate bowl, thoroughly whisk together the almond flour, all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring with a spatula or mixing on low speed until just combined. Do not overmix.
- Portion Dough: Using a small cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 12-15 minutes. The cookies are done when the edges are set and lightly golden, but the centers may still look soft.
- Cool & Garnish: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Once slightly warm, drizzle with honey and sprinkle with chopped pistachios.
Serving Suggestions
These versatile cookies pair beautifully with various beverages and occasions. Serve them alongside a strong espresso or a cup of herbal tea for an afternoon treat. For a dessert platter, arrange them with fresh berries and a dollop of mascarpone cheese. They also make a delightful gift when packaged in a decorative box or tin.
How-to Summary
In short: Cream ricotta, butter, and sugar. Mix in egg and almond extract. Combine with dry ingredients (almond flour, all-purpose flour, baking powder, salt). Scoop and bake at 350°F for 12-15 minutes. Garnish cooled cookies with honey and pistachios.
Frequently Asked Questions
Can I use full-fat ricotta?
Yes, full-fat ricotta is recommended for the richest texture and flavor. Low-fat varieties may make the dough too wet.
How should I store these cookies?
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the un-baked dough balls or baked cookies (without garnish) for up to 2 months.
Can I substitute the almond flour?
Almond flour is key for texture and flavor. For a nut-free version, you could try using an additional 1 ½ cups of all-purpose flour, but the cookies will be denser and less moist.
Why are my cookies flat?
This usually means your butter was too soft or melted, or the baking powder may be old. Ensure your butter is softened but still cool to the touch, and check your baking powder’s expiration date.
Can I use a different nut for topping?
Absolutely. Sliced almonds, chopped hazelnuts, or even a sprinkle of sea salt would be excellent alternatives to pistachios.
Common Mistakes to Avoid
- Overmixing the Dough: Mix just until the flour disappears. Overmixing develops gluten, leading to tough cookies.
- Using Cold Butter: Butter must be properly softened to cream correctly with the sugar and ricotta. Take it out of the fridge 1-2 hours ahead.
- Overbaking: Remove cookies when the edges are golden. They will continue to set as they cool, ensuring a soft center.
- Adding Garnish Too Early: Drizzling honey on hot cookies will cause it to melt and absorb completely. Wait until they are just warm.
Conclusion
These Almond Ricotta Cookies are a simple yet impressive treat that masterfully balances creamy richness with nutty flavor. The combination of ricotta and almond flour guarantees a wonderfully tender texture that pairs perfectly with the crunchy pistachio topping and sweet honey drizzle. By following the detailed guide and avoiding common pitfalls, you can easily create bakery-quality cookies that are sure to become a favorite for any occasion. Enjoy the process and the delicious results!
