These Almond Ricotta Cookies experienced a bit of a Cinderella story. Well possibly. Here’s what happened: I brought a plate of these to my mom’s annual talent show, and as I was leaving I heard people asking who made the cookies. After, my mom said it was peanut butter cookies the guests were asking about, but Jake recalls there being no other cookie besides mine. So, the only was to find out will be to bring these cookies again next year and see if anyone says “I’ve been waiting for you!”
Whether or not the glass slipper fits, these cookies are absolutely divine and they know it (and Jake knows it—he ate several before I packed them up on the party platter). They are soft and subtly sweet with a delicate honey-almond flavor, which makes them quite addicting.
These cookies star ricotta cheese, and when it comes to my feelings about ricotta, the word “love” is an understatement. It is so creamy and mild and versatile and, most importantly, it’s cheese, which contains life-affirming properties for most people. I’d be lying if I said cheddar wasn’t my favorite cheese (c’mon, it’s basic but perfect), but ricotta is up there on the list. We used to have “Cheese and Cracker Wednesdays” in my former office (the thrills office life), and it was on one of these Wednesdays I challenged my co-workers to come up with a food the DIDN’T Pair well with cheese. It is impossible, though they kept trying to succeed. IMPOSSIBLE.
The softness of these Almond Ricotta Cookies comes from the aforementioned ricotta cheese, but let’s not forget that almonds also earned their way into the title. Almond extract produces the light almond flavor, and almond flour and sliced almonds give these cookies texture and a Vitamin-E boost. To ensure tenderness, I used whole grain spelt flour in addition to the almond flour, and the cookies baked up like perfect little almond pillows.
Almond Ricotta Cookies:
(Makes Two Dozen Cookies)
¼ cup unsalted butter, softened
¼ cup honey
½ cup evaporated cane juice
1 cup part-skim ricotta
½ tsp vanilla extract
1 tsp almond extract
1 tsp baking powder
½ tsp salt
¾ cup blanched almond flour
1 cup spelt flour
½ cup raw sliced almonds
First… Preheat oven to 350 degrees.
Second… Whip first three ingredients for about two minutes in standing mixer, fitted with paddle attachment.
Then… Add ricotta and egg and mix for about another minute.
Fourth… With mixer on low, add the remaining ingredients in the order listed. Be sure not to over-mix once flours are added.
Next… Line two cookie sheets with parchment paper.
Sixth… Using small cookie dough scoop, scoop dough onto prepared cookie sheets.
Finally… Bake for 11-14 minutes or until golden on the bottoms.
- ¼ cup unsalted butter, softened
- ¼ cup honey
- ½ cup evaporated cane juice
- 1 cup part-skim ricotta
- 1 egg
- ½ tsp vanilla extract
- 1 tsp almond extract
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup blanched almond flour
- 1 cup spelt flour
- ½ cup raw sliced almonds
- Preheat oven to 350 degrees.
- Whip first three ingredients for about two minutes in standing mixer, fitted with paddle attachment.
- Add ricotta and egg and mix for about another minute.
- With mixer on low, add the remaining ingredients in the order listed. Be sure not to over-mix once flours are added.
- Line two cookie sheets with parchment paper.
- Using small cookie dough scoop, scoop dough onto prepared cookie sheets.
- Bake for 11-14 minutes or until golden on the bottoms.