So cream the butter, sweetener, eggs, ricotta cheese, and extracts in a large mixing bowl first. Then combine the almond flour, baking powder, and baking soda in a smaller mixing bowl. The dough comes together when the almond flour mix is stirred into the ricotta cheese mixture. Drop scoops of dough about two inches apart on a lined baking sheet.
Each ricotta cookie has 168 calories, including the glaze. These ricotta cookies are soft and cakey, and come together in minutes! Made without eggs, they are topped with a simple and delicious lemon glaze. In a small bowl, add the dry ingredients and mix well. In a separate bowl, add the butter, ricotta cheese, and sugar, and cream together.
Whole fat ricotta cheese is recommended for the best texture and flavor. But if you are watching calories, a reduced fat cheese is okay to substitute. Make sure you use a vanilla extract with no added sugar. The cookies are traditionally made with almond extract too, but feel free to use other flavors to change the taste.
In a large mixing bowl, beat sugar and butter with a hand mixer until blended. Beat on high for about 5 minutes or until light and fluffy. Beat in ricotta, vanilla extract and eggs on medium speed until combined. Reduce speed to low and add flour, baking powder and salt. Continue to mix until the dough holds together. Don’t overmix.