Ingredients
Equipment
Instructions
Main Instructions
- Preheat 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.
- In a large bowl with an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light, pale, and fluffy, about 2-3 minutes.
- Add the egg, ricotta cheese, almond extract, and vanilla extract. Beat on medium speed until just combined. Scrape down the sides of the bowl as needed.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing only until the flour is no longer visible. Do not overmix.
- Using a 1.5-tablespoon cookie scoop, drop rounded dough onto the prepared baking sheets, about 2 inches apart. Gently press a few sliced almonds onto the top of each cookie.
- Bake for 13-15 minutes, rotating the sheets halfway through, until the bottoms are lightly golden and the tops are pale and puffed. They will appear soft.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Once fully cooled, dust generously with powdered sugar before serving.
Notes
Use Full-Fat, Whole-Milk Ricotta: This is non-negotiable for achieving the correct moisture and texture.
Don't Overmix the Dough: Once you add the flour, mix only until it disappears.
Room Temperature Ingredients are Key: Ensure your butter, egg, and ricotta are at room temperature for a fluffier result.
Cool Completely Before Dusting: Wait until cookies are 100% cool to get a beautiful, snowy coating.
Don't Overmix the Dough: Once you add the flour, mix only until it disappears.
Room Temperature Ingredients are Key: Ensure your butter, egg, and ricotta are at room temperature for a fluffier result.
Cool Completely Before Dusting: Wait until cookies are 100% cool to get a beautiful, snowy coating.
