Ricotta Honey Almond Cookies
These ricotta honey almond cookies are soft, chewy, and infused with the nutty flavor of almonds and sweetness of honey, making them the perfect treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup fresh ricotta cheese Use high-quality ricotta for the best texture.
- 1/2 cup honey
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free blend.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond flour
Additions
- 1/2 cup sliced or chopped almonds Consider toasting for enhanced flavor.
- Zest of 1 lemon (optional) Adds freshness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, mix the ricotta cheese, honey, and softened butter until smooth.
- Add the egg and vanilla extract to the mixture, and beat until fully incorporated.
Mixing
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and almond flour.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Fold in the sliced or chopped almonds and lemon zest until evenly distributed throughout the dough.
Baking
- Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly golden and the centers look slightly puffed.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
These cookies can be served with powdered sugar, extra honey, or paired with a variety of beverages. For variations, consider adding chocolate chips or using different nut types.