Description
Delicious Italian cookies made with ricotta cheese and almond flavoring, coated in a sweet glaze.
Ingredients
Scale
- 227 grams unsalted butter, softened
- 350 grams granulated sugar
- 2 large eggs
- 425 grams ricotta cheese, full-fat recommended
- 2 tablespoons vanilla extract
- 500 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 60–75 millilitres milk
- 180 grams powdered sugar
- 1 teaspoon almond extract
- sprinkles, as desired, for decorating
Instructions
- Preheat oven to 175°C. Line baking sheets with parchment paper or use ungreased sheets.
- In a large mixing bowl, beat softened butter and granulated sugar until pale and fluffy using a hand mixer or stand mixer.
- Add eggs, ricotta cheese, and vanilla extract. Blend until mixture is smooth and fully combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, and baking soda.
- Gradually add dry ingredients to the wet mixture, mixing gently until just incorporated. Avoid overmixing.
- Portion dough into balls, using approximately one teaspoon of dough per cookie. Place each ball 5 cm apart on prepared baking sheets.
- Bake for 8 to 10 minutes or until edges are lightly golden. Allow cookies to cool on the sheet for 3 minutes. Transfer to a wire rack and cool completely.
- In a medium bowl, whisk together milk, powdered sugar, and almond extract until the glaze is smooth and fluid.
- Dip tops of cooled cookies into the glaze. Place them back on the wire rack and immediately scatter sprinkles over the glaze before it sets.
Notes
- For best results, use full-fat ricotta cheese.
- Cookies can be stored in an airtight container for several days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg