Ricotta Honey Almond Cookies
These soft and chewy cookies combine the richness of ricotta cheese with sweet honey and nutty ground almonds, making them a delightful treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup ricotta cheese Use fresh ricotta for best flavor.
- ½ cup granulated sugar
- ¼ cup honey
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with whole wheat or almond flour.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup ground almonds
Garnish
- ½ cup sliced almonds For garnishing cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the ricotta cheese, granulated sugar, honey, egg, and vanilla extract. Mix until smooth and well blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground almonds.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently press a few sliced almonds on top of each cookie for garnish.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
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Notes
For a chewier cookie, let the dough rest in the refrigerator for about 30 minutes before baking. Store cookies in an airtight container at room temperature for up to 5 days.