Ingredients
Scale
- 1 cup (250g) ricotta cheese, well-drained
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) unsalted butter, softened
- 1 large egg
- 1 teaspoon almond extract
- 1 1/4 cups (155g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a mixing bowl, combine the ricotta cheese, granulated sugar, and softened butter. Beat with a hand or stand mixer until smooth and creamy.
- Add the egg and almond extract to the bowl. Continue mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to ensure soft cookies.
- Cover the dough and chill in the refrigerator for at least 30 minutes. This step helps firm up the dough for easier handling.
- Using a cookie scoop or spoon, portion the dough into small balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are set and the edges are slightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar for an elegant finishing touch (optional)