Cooking with Toti
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Soft Ricotta Cookies with Chocolate Drizzle
Pillow-soft ricotta cookies with orange zest and a chocolate drizzle.
Serves
about 16 cookies
Time
35 min
Light, fluffy, almost pillow-like cookies made with ricotta and orange zest — melt in your mouth, finished with melted chocolate and (optional) powdered sugar.
Instructions
- 1
Preheat oven to 350°F (175°C); line a baking sheet.
- 2
Mix ricotta, sugar, egg, vanilla (and almond extract if using) until smooth and creamy.
- 3
Add almond flour, all-purpose flour, baking powder, salt and orange zest. Mix to a soft dough.
- 4
Scoop onto the sheet with space between.
- 5
Bake 12–15 min until lightly golden and set.
- 6
Cool completely, then drizzle with melted chocolate and dust with powdered sugar if you like.
Toti’s Tips
- ✓Ricotta adds moisture without much fat compared to butter, which is why these bake up so soft and almost pillowy instead of crisp like a typical cookie.
- ✓Mix the dough gently once the flour goes in — ricotta dough is delicate, and overmixing develops gluten that fights against that soft, tender texture.
- ✓Let the cookies cool completely before drizzling with chocolate. Warm cookies will melt the chocolate into a thin puddle instead of a defined drizzle.
- ✓The orange zest cuts through the richness of the ricotta and chocolate, so don't skip it even if you skip the almond extract.
- ✓Bake just until lightly golden and set — these don't get crisp edges like other cookies, so color and a firm-to-the-touch top are your best doneness cues.
- ✓If you don't have almond flour on hand, straight all-purpose flour works, but almond flour adds a little extra tenderness and nutty flavor.
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