Grandmas Sicilian Ricotta Almond Cookies Crunchy, Nutty & Full of Old-World Charm
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Grandmas Sicilian Ricotta Almond Cookies Crunchy, Nutty & Full of Old-World Charm
There’s something magical about biting into these Sicilian ricotta almond cookies — crunchy on the outside, tender with a satisfying nutty chew inside, and oh, that subtle hint of citrus zest that just sings “Italy” in every bite. My grandma used to make these every holiday season, filling her cozy kitchen with the warm, inviting smell of toasted almonds and fresh ricotta. They’re one of those timeless recipes that whisper stories of family gatherings and Sicilian traditions passed down like treasured heirlooms. Honestly, once you try these, you’ll get why they hold a place of honor on our cookie trays year after year.
Quick Facts
Yield: About 24 cookies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Cookies:
1 cup ricotta cheese (whole milk for best texture)
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp almond extract
Zest of 1 lemon (or orange for a twist)
1 cup whole almonds, roughly chopped
Powdered sugar, for dusting
How I Make It
Step 1:
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, whisk together the ricotta cheese and sugar until creamy and smooth — this little step makes sure your cookies are moist and tender.
Step 2:
Crack in the eggs one at a time, beating well after each addition. Then stir in the almond extract and citrus zest—this is where your kitchen instantly smells heavenly.
Step 3:
In a separate bowl, sift together the flour and baking powder. Gradually fold this into the wet ingredients, mixing just until combined to keep the dough light.
Step 4:
Gently fold in the chopped almonds—these add the signature crunch and nuttiness that make this recipe so special.
Step 5:
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Give each cookie a gentle press so they spread evenly.
Step 6:
Bake for about 22-25 minutes until the edges turn golden brown and the tops feel set. Once cooled a bit, dust generously with powdered sugar for that classic Sicilian charm. Trust me, these cookies come alive with just that simple dusting!
Variations & Tips
Swap lemon zest for orange zest for a sweeter, softer citrus note.
Toast the almonds lightly before chopping to boost their flavor.
If you like a bit of spice, add a pinch of cinnamon or nutmeg to the flour mix.
Use almond flour instead of part of the all-purpose flour to amp up the nuttiness and texture.
For gluten-free, substitute with a 1:1 gluten-free flour blend.
How I Like to Serve It
These cookies are perfect alongside an afternoon espresso or a cup of rich black tea. They make a delightful gift around the holidays or a charming addition to any dessert platter. I especially love them chilled in the summer, their sweet almond flavor feeling so refreshing!
Notes
Store in an airtight container at room temperature for up to 5 days.
Reheat slightly in a low oven (300°F for 5 minutes) to refresh that crisp exterior.
Closing: These cookies are a little slice of Sicilian sunshine, always bringing comfort and joy, no matter the season.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
