Vanilla-Kissed Ricotta Almond Clouds

These light, tender almond-flavored cookies made with ricotta cheese are the perfect cozy treat, dissolving in your mouth while providing a rich and satisfying experience.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: Italian

Calories: 120

Ingredients Method Notes

Ingredients

For the cookie dough

1 cup ricotta cheese (full-fat is best, don’t skimp) Start with room-temperature for best results.
1/2 cup softened unsalted butter Ensure it is at room temperature.
3/4 cup sugar
1 large egg Room temperature helps with dough consistency.
1 tablespoon vanilla extract Use pure vanilla extract if possible.
1/2 teaspoon almond extract Increase the amount for a stronger almond flavor.
2 cups all-purpose flour Do not over-mix once added.
1 1/2 teaspoons baking powder
1 pinch salt

For topping and serving

Slivered almonds Optional but adds a lovely crunch.
Powdered sugar for dusting Optional, for presentation.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a mixing bowl, cream the softened butter and sugar until fluffy.
Add the ricotta and beat until fully combined.
Add in the egg, vanilla extract, and almond extract, mixing until combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gently stir the dry ingredients into the wet mixture until just combined; do not over-mix.
Spoon small scoops of dough onto a lined baking sheet, pressing slivered almonds on top if desired.

Baking

Bake the cookies for 12-14 minutes, until they puff up and are slightly golden underneath.
Allow them to rest on the baking sheet for a moment before transferring to a wire rack to cool.

Serving

Dust cooled cookies with powdered sugar before serving, if desired.

Notes

These cookies can be paired with coffee or crumbled over yogurt. They also freeze well in their scooped form for last-minute baking.