Directions
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream the softened butter and sweetener together until light and fluffy.
Beat in the ricotta cheese, egg, vanilla extract, and almond extract until well combined.
In a separate, medium bowl, whisk together the almond flour and baking powder.
Gradually add the dry to the wet , mixing on low speed until a soft dough forms.
Do not overmix.
Using a small cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 15-17 minutes, or until the edges are lightly golden brown and the centers are set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Do not overmix the dough after adding the almond flour.
Mix only until the are just combined to keep the cookies tender and prevent them from becoming oily.
