Ingredients:

  • 1 cup Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/4 cup Full-Fat Ricotta Cheese, well-drained
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • 1 tsp freshly grated Lemon Zest
  • 2 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup Good-Quality Jam/Preserves (Apricot, Fig, or Sour Cherry)
  • 1/4 cup Powdered (Icing) Sugar (optional, for dusting)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium speed until the mixture is light and fluffy (about 3–4 minutes). Beat in the ricotta cheese, egg yolk, vanilla extract, almond extract, and lemon zest. Mix until just combined.
  3. Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture, mixing only until the flour streaks have just disappeared. Gather the dough, wrap it tightly in plastic film, and chill for a minimum of 30 minutes.
  4. Using a 1-tablespoon scoop, portion the dough and roll into smooth balls. Place the balls 2 inches apart on the prepared baking sheets. Using your floured thumb or a rounded teaspoon, create a deep indentation in the center of each cookie.
  5. Partial Bake: Bake the indented cookies for 8 minutes. While baking, gently warm the jam slightly (to make it easier to spoon). Remove from the oven, and carefully spoon about 1/2 teaspoon of jam into each indentation. Finish Bake: Return to the oven and bake for another 4–6 minutes, or until the edges are lightly golden brown and the jam is bubbling slightly.
  6. Transfer the cookies immediately to a wire rack to cool completely. Once cool, dust lightly with powdered sugar, if desired, for a classic pasticceria finish.