My Limoncello cookies are so good. They are something between a cake and cookies thanks to the yogurt in them. I wanted to try this cookie flavoured with almonds instead of lemon and they were perfect. I changed up a few of the ingredients. I used ricotta to get that fluffy texture, and layered it with almond flavour with almond oil and extract. The glaze has amaretto in it which perfectly compliments this cookie.

Almond ricotta cookies


Course Dessert
Cuisine Italian
Servings 27 cookies


  • cup flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup almond oil
  • 1 cup sugar
  • 1 egg
  • 1 cup ricotta cheese
  • ½ tsp almond extract


  • ¾ cup icing sugar
  • 1 tbsp amaretto


  • Preheat oven to 375°F.
  • In the large bowl combine the almond oil and the sugar. Using an electric mixer beat for about 3 minutes. Add the egg, beating until incorporated.
  • Add the ricotta and almond extract. Beat to combine.
  • Stir in the flour, baking powder, and salt.
  • Line a baking sheet with parchment paper. Spoon the dough with a cookie scoop onto the baking sheets. If you don't have a cookie scoop, spoon 2 tablespoons per cookie. 
  • Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  • Take the cooled cookie and dip it into the glaze. Let the glaze harden for about 2 hours in the fridge.


  • Combine the icing sugar and amaretto liquor in a small bowl and stir until smooth.


You can keep them out to harden, but I prefer to keep them in the fridge to make sure they are set.
Store them in the fridge in an airtight container to keep them fresh.

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