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Almond ricotta cookies

ALMOND RICOTTA COOKIES

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Servings: 27 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1¼ 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
Glaze
  • ¾ cup icing sugar
  • 1 tbsp amaretto

Method
 

  1. Preheat oven to 375°F.
  2. 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.
  3. Add the ricotta and almond extract. Beat to combine.
  4. Stir in the flour, baking powder, and salt.
  5. 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. 
  6. 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.
  7. Take the cooled cookie and dip it into the glaze. Let the glaze harden for about 2 hours in the fridge.
Glaze
  1. Combine the icing sugar and amaretto liquor in a small bowl and stir until smooth.

Notes

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.