Almond Glazed Ricotta Cookies

    Almond Glazed Ricotta Cookies

    (112)
    7saves
    35min


    101 people made this

    About this recipe: These Italian cookies are buttery, rich, delicate and light. They are made with butter, sugar, eggs, ricotta cheese, vanilla and flour. The almond flavoured sugar glaze is the icing on the cookie! Enjoy for general snacking, afternoon tea, elevenses or dessert. They also make the perfect food gift.

    Ingredients
    Makes: 8 dozen

    • 225g unsalted butter
    • 350g caster sugar
    • 2 eggs
    • 425g ricotta cheese
    • 2 tablespoons vanilla extract
    • 500g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 5 tablespoons milk
    • 180g icing sugar
    • 1 teaspoon almond extract
    • 4 tablespoons coloured sugar sprinkles

    Method
    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, cream together butter, sugar, eggs, ricotta cheese and vanilla extract. Combine the flour, baking powder and bicarbonate of soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls and arrange on an ungreased baking tray.
    3. Bake 8 to 10 minutes in the preheated oven, until lightly browned.
    4. In a medium bowl, beat milk, icing sugar and almond extract until smooth. Spoon over warm cookies and sprinkle with coloured sugar sprinkles.

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    Reviews & ratings
    Average global rating:
    (112)

    Reviews in English (111)

    by
    91

    I love ricotta and almond so I used all almond extract. I also refrigerated the dough for 2 hours to make it eaiser to handle. I also froze half my batch and put the frosting on after i took them out.  -  08 Dec 2005  (Review from Allrecipes US | Canada)

    by
    66

    These were very yummy cookies! Nice texture and balance of sweet. Good recipe cept... I needed another 1/2 cup of flour for my dough to come together. And it took about 20 minutes for my oven to get the cookies lightly browned. *Tip: as the dough is very sticky to work with so using a mini-ice cream scoop to form the balls makes life easier. Also, make double the amount of glaze- you will need it. I had about 100 cookies and had to whip up another batch of glaze halfway through.  -  21 Aug 2007  (Review from Allrecipes US | Canada)

    by
    35

    I made these cookies for Easter this year and I thought they were really yummy. Very subtle flavor but good texture. Liked the glaze a lot too. I hope you like the picture I took of them!  -  12 Apr 2007  (Review from Allrecipes US | Canada)

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