Almond cookies are often crisp and crunchy, but these soft almond cookies are made with ricotta cheese, giving them a cakey texture.
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1 cup sugar
1/2 cup Land O Lakes® Butter softened
3/4 cup whole milk ricotta cheese
1 large Land O Lakes® Egg
1 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 tablespoons milk
Maraschino cherry slices or decorator sprinkles
Heat oven to 350°F.
Combine sugar and butter in bowl; beat at medium speed until creamy. Add ricotta cheese, egg and 1 teaspoon almond extract; continue beating until well mixed. Add flour, baking powder and salt gradually, beating at low speed after each addition.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until lightly browned. Cool on cookie sheets 2 minutes; remove to cooling racks.
Combine powdered sugar, 1/4 teaspoon almond extract and enough milk for desired glazing consistency in bowl. Spoon 1/2 teaspoon glaze over cooled cookies; decorate with cherries or sprinkles as desired. Store in tightly covered container.
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Thank you for the response. If i try something other than ricotta I will let you know. I am going to the store and buying the ricotta!! Thanks again
I was looking for a soft cookie for my picky husband thought I would give this a try. The reviews are good. Just one question, is there anything you can use in place of the Ricotta cheese. Thank you
Hi Sharon, we haven't tested with any replacements for ricotta, so unfortunately we can't say if any substitutions would work for sure. You could try with cream cheese if you'd like, they may not turn out exactly the same though. If you do try, please let us know how they turn out! Happy baking!