Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside.

In a large bowl using a stand mixer or a hand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.

Add the egg, ricotta cheese, and almond extract to the butter mixture. Beat until everything is well combined. Remember to scrape down the sides of the bowl to ensure everything is incorporated.

Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix only until just combined.

Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake for 11-13 minutes, or until the edges are lightly golden and the centers are set.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies must be fully cool before you add the glaze.

In a small bowl, whisk together the powdered sugar, almond extract, and 2 tablespoons of milk.

If the glaze is too thick, add more milk, one teaspoon at a time, until you reach a smooth, drizzling consistency.

Once the cookies are completely cool, dip the tops in the glaze or use a spoon to drizzle it over them. If desired, sprinkle with sliced almonds immediately after glazing. Let the glaze set before serving.