SOFT ALMOND COOKIES, ITALIAN RECIPES

Steps:

• Preheat your oven to 325°F (160°C).
• Transfer the almond flour and the sugar to a bowl and mix well.
• Transfer the egg whites and the salt to the bowl of your electric mixer and beat on high until soft peaks form. You can also do that by hand using a whisk.
• Add the almond extract and the vanilla to the egg whites and mix well to combine. Smell the mixture and if the almond scent seems too weak, add another ¼ of a teaspoon almond extract. Then add the almond flour and mix well with a wooden spatula until a dough is formed. It may be a little sticky but that's okay.
• Transfer some icing sugar to a shallow plate. Take heaped tablespoons of dough and shape the cookies into small balls rolling them briefly between your hands. Transfer the balls to the icing sugar and roll them to coat well.
• Transfer to a baking pan and press them gently to flatten them a bit. Bake for 25 minutes. You don't want them to brown.Let them cool completely and store in an airtight container for up to 5 days.

Steps:

• Heat oven to 350°F.
• Combine sugar and butter in bowl; beat at medium speed until creamy. Add ricotta cheese, egg and 1/2 teaspoon almond extract; continue beating until well mixed. Gradually add flour, baking powder and salt, beating at low speed after each addition.
• Drop dough by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until lightly browned. Cool on cookie sheets 2 minutes; remove to cooling racks.
• Combine powdered sugar, 1/4 teaspoon almond extract and enough milk for desired glazing consistency in bowl. Spoon 1/2 teaspoon glaze over cooled cookies; decorate with sprinkles as desired. Store in tightly covered container.