As I was clearing out my fridge (something I need to do a whole lot more often), I found some ricotta cheese in the back that was nearing its expiration date. Since I always have lemons in the fridge, and I have always wanted to make lemon ricotta cookies…now was the perfect time to make these Light & Lemony Ricotta Cookies with Almonds.
There are a ton of recipes online for ricotta cookies and the one I chose to work from is Lidia’s from Lidia’s Italy.
The only thing I did differently with Lidia’s recipe is that I added some chopped, toasted almonds because I adore nuts in just about everything, and I swapped out the vanilla extract for almond extract!
Naturally, if you’re not a nut lover (or you’re baking for someone with a nut allergy), this ingredient is entirely optional.
I also played around just a bit with Lidia’s icing, and to finish I decided to garnish the cookies with just a tiny pinch of fresh lemon zest for that little touch of color. Sorry for the changes Lidia, but I think you would actually approve!
These cookies are incredibly tender and cake-like due to the ricotta cheese, so if you’re looking for a crispy cookie with a lot of crunch, you’d better move along. However, if you’re looking for a luscious lemon cookie that you can really sink your teeth into, you’d better print this recipe for Light & Lemony Ricotta Cookies with Almonds right now! 😉
The simple ingredient list for making Light & Lemony Ricotta Cookies with Almonds is as follows;
- butter (I like to use salted butter)
- granulated sugar
- ricotta cheese
- almond extract
- all-purpose flour
- baking powder
- salt (I use kosher)
- lemon zest
- toasted almonds
- confectioners sugar
- fresh lemon juice
Making and baking Light & Lemony Ricotta Cookies with Almonds couldn’t be easier. Let me show you the steps;
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Light & Lemony Ricotta Cookies with almonds is available near the end of this post.
- In a large bowl blend together the granulated sugar and butter. Add the eggs, ricotta cheese, and almond extract.
- In a separate medium bowl, whisk together the flour, baking powder, lemon zest, and salt.
- Gradually add the flour mixture into the wet mixture and blend just until the dough comes together. Gently stir in the almonds.
- Drop the dough by tablespoons onto parchment lined baking sheets and bake in a preheated oven.
- Ice the cookies with the lemon glaze and finish with a light touch of lemon zest.
Below is the printable recipe card for today’s Light & Lemony Ricotta Cookies with Almonds. If you enjoy this recipe and are anxious to give it a try, I’d appreciate if you’d take a moment to give this recipe some feedback by way of stars. Thank you so very much! 🙂
- 1 stick butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup ricotta cheese
- 1 teaspoon almond extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons fresh lemon zest
- 1/8 teaspoon salt
- 1 cup chopped, toasted almonds, optional
- 2 cups confectioners sugar
- 2 teaspoons fresh lemon juice
- ½ teaspoon almond extract
- 1 tablespoon fresh lemon zest, as garnish (optional)
Preheat oven to 375 degrees.
In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together the butter and sugar until light and fluffy.
Add the eggs (one at a time) and beat well after each addition, making sure to scrape down the sides of the bowl as needed.
Blend in the ricotta cheese and almond extract.
In a large bowl, whisk together the flour, baking powder, lemon zest, and salt.
Working in increments, slowly add the flour mixture into the ricotta mixture (1/3 at a time), mixing each addition until just combined. *Note - The less you mix, the more tender the cookies will be.
Add the nuts and blend until just combined.
Drop the dough by tablespoons onto parchment lined baking sheets (12-15 per sheet).
Bake for 22-25 minutes in preheated oven, rotating the cookie sheets halfway through baking.
Cool completely on wire rack before ricing.
Stir or whisk the powdered sugar, lemon juice, and almond extract until smooth.
Dip the tops of each cooled cookie into the icing allowing the excess to drip off.
Garnish the wet icing with a pinch of lemon zest on each cookie.
Serve and enjoy!
Tools and equipment;
baking sheets, parchment paper (optional), large bowl, hand mixer or stand mixer, medium bowl, measuring cups, measuring spoons, microplane, whisk, wooden spoon, cookie scoop or tablespoon
I hope you’ve enjoyed today’s recipe for Light & Lemony Ricotta Cookies with Almonds as much as I’ve enjoyed bringing it to you!
If you’re at all interested in making your own homemade ricotta cheese, it’s easier than you might think and I’ve got a great recipe for you to try. Check it out HERE.
If you’re at all interested in making your own homemade Limoncello (to wash down these lovely, lemony cookies), it’s also easier than you might think. I’ve got a great recipe for you to try. Check it out HERE.
And…if you’re going to be making your own homemade Limoncello, why not store and serve it in one of my custom painted alcohol bottles? It’s sure to take the entire experience to a whole other level! 🙂
Should you have any questions regarding this recipe for Light & Lemony Ricotta Cookies with Almonds, or anything else you’ve seen on my site, please don’t hesitate to contact me directly, or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!