Thank you so much for stopping by today! I’m thrilled to share a recipe that’s close to my heart—Grandma’s Sicilian Ricotta Almond Cookies. These cookies bring me right back to my childhood kitchen, where the sweet aroma of butter, sugar, and roasted almonds would fill every corner of the house. They’re crunchy, nutty, and full of that old-world charm that makes every bite feel like a hug from nonna.
If you love traditional Italian treats that balance rustic simplicity with unforgettable flavor, this one is for you. And hey—if you enjoy recipes like this, don’t forget to subscribe to my email list so you never miss a recipe fresh out of the oven.
Overview of Recipe Content
These cookies are a holiday staple in many Sicilian families but truly belong on the table any time you want a comforting dessert with character.
- Why you’ll love it: Crunchy edges, nutty almonds, and just the right amount of sweetness.
- Taste: Buttery, lightly sweet, with a ricotta softness inside and toasty almond crunch outside.
- Health/Nutritional benefits: Ricotta adds protein and creaminess, while almonds bring heart-healthy fats.
- Best for: Holiday gatherings, Sunday family dinners, or pairing with a cappuccino.
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sliced almonds
- Powdered sugar for dusting (optional)
Tools Needed
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Cooling rack
Suggested Substitutions
- Swap vanilla extract for almond extract for extra nuttiness.
- Add a pinch of lemon zest for a citrusy lift.
- Use gluten-free flour blend if needed.
How to Make Grandma’s Sicilian Ricotta Almond Cookies
- Cream the butter, ricotta, and sugar. In a mixing bowl, beat together the ricotta, softened butter, and sugar until light and fluffy. This is where that creamy base gets built!
- Add the egg and vanilla. Beat in the egg and vanilla until smooth.
- Combine dry ingredients. In a separate bowl, whisk together flour, baking powder, and salt. Slowly mix this into the ricotta mixture until just combined.
- Fold in almonds. Gently stir in half of the almonds, saving some for topping.
- Shape and bake. Drop spoonfuls of dough onto a parchment-lined baking sheet. Sprinkle extra almonds on top for that irresistible crunch. Bake at 350°F (175°C) for about 15–18 minutes, or until golden at the edges.
- Cool & dust. Let cookies cool on a rack. Dust lightly with powdered sugar if desired.
What to Serve with Sicilian Ricotta Almond Cookies
- A warm cappuccino or espresso for that authentic Italian café feel.
- A glass of Vin Santo (Italian dessert wine) if you want to go full Sicilian tradition.
- Pair them with a bowl of fresh fruit like figs or berries for a lighter dessert spread.
Tips for Making It Perfect
- Don’t overmix once the flour is added—keeps cookies tender.
- Toast the almonds lightly before folding in for extra depth of flavor.
- Use whole-milk ricotta for creamier texture.
Storage Instructions
- Store in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies for up to 2 months—thaw at room temperature.
- To refresh, warm briefly in the oven at 300°F before serving.
General Information
Ricotta cookies are a Sicilian tradition, often appearing on festive cookie trays alongside biscotti and pignoli cookies. They’re a symbol of sharing and family gatherings. The almond topping adds crunch and celebrates Sicily’s famous almond orchards.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! Chill the dough up to 24 hours in the fridge.
Do these cookies spread a lot?
Not much—they keep a soft, rounded shape.
Can I replace ricotta with cream cheese?
Technically yes, but it changes the flavor. Ricotta is traditional and lighter.
Are these cookies very sweet?
They’re delicately sweet—perfect with coffee or tea.
Conclusion
There you have it—Grandma’s Sicilian Ricotta Almond Cookies, a crunchy, nutty, unforgettable cookie with an old-world soul. They’re the kind of treat that sparks memories and creates new ones with every batch.
If you love baking with ricotta, try these too:
Interactive Elements
I’d love to see your baking! Leave a comment below telling me how these cookies turned out. Or share a photo on Pinterest or tag me on Instagram @poulefrecipe.
Nutritional Information (Approx. per cookie)
| Calories | Protein | Carbs | Sugar | Fat | Sat. Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 150 | 4g | 18g | 10g | 7g | 3g | 1g | 90mg |
Grandma’s Sicilian Ricotta Almond Cookies – Crunchy, Nutty & Full of Old-World Charm
- Total Time: 33 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These crunchy Sicilian Ricotta Almond Cookies are nutty, buttery, and full of old-world charm. A traditional Italian treat perfect for holidays or with coffee.
Ingredients
1 cup ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sliced almonds
Powdered sugar for dusting (optional)
Instructions
1. Beat ricotta, butter, and sugar until fluffy.
2. Add egg and vanilla, mix until smooth.
3. Whisk dry ingredients and fold into wet mixture.
4. Fold in almonds, saving some for topping.
5. Drop dough onto sheet, top with almonds, bake 15–18 minutes at 350°F.
6. Cool on rack and dust with powdered sugar.
Notes
Toast almonds before folding for deeper flavor.
Store in airtight container up to 4 days.
Freeze baked cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
