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Ricotta Almond Cookies
Servings:
Makes 48 as an appetizerPrep Time:
15 minutesCook Time:
26 minutes
Ingredients
Creamy ricotta gives these Italian cookies their soft, tender, almost fluffy texture, while chopped almonds add crunchy contrast. Icing made from almond extract and confectioners' sugar adds to the cookies' sweet, nutty flavor.
4 cups all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
3 large eggs
2 cups granulated sugar
1 stick butter flavor Crisco
2 lb. whole milk ricotta
2 tsp. almond extract
1 cup sliced almonds, chopped
1 cup confectioners' sugar
1 tsp. almond extract
Sliced almonds, for garnish
Directions
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment.
For cookies: In a large bowl, sift together flour, baking soda and salt. Set aside. In a separate large bowl, using a stand mixer or hand mixer, beat together eggs, sugar, Crisco, ricotta and almond extract. Beat until combined. To bowl, alternate adding flour mixture and chopped almonds. Beat until well blended.
Drop cookie batter by tablespoons onto prepared baking sheets. In batches, bake 11 to 13 minutes, until bottoms of cookies are golden. Remove to wire rack and let cool completely before frosting.
For frosting: In a medium bowl, mix together confectioners' sugar, almond extract and 3 teaspoons water. Spread frosting on cookies and sprinkle sliced almonds on top.
Source: Hannaford fresh Magazine, December 2023
Nutrition
| Nutritional Facts | |
| Servings | Makes 48 |
| Base Nutrients | |
| Calories | 170 kcal (9%) |
| Calories from Fat | 72 kcal (0%) |
| Total Fat | 8 g (12%) |
| Saturated Fat | 3 g (15%) |
| Cholesterol | 25 mg (8%) |
| Sodium | 85 mg (4%) |
| Total Carbohydrates | 20 g (7%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 4 g (7%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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