Italian Almond Ricotta Tea Cakes

Prepare Ricotta: Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth or paper towels. Let it drain for at least 30 minutes (or up to a few hours in the refrigerator) to remove excess moisture. This will help prevent the tea cakes from becoming too dense.
Combine Wet Ingredients: In a large mixing bowl, combine the drained ricotta cheese, granulated sugar, egg, almond extract, and salt. Mix well until smooth and creamy.
Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder.
Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You can also use a food processor for this step, pulsing until the mixture is crumbly.
Combine Wet and Dry: Gradually add the flour mixture to the ricotta mixture, mixing gently until just combined. Be careful not to overmix. The dough will be slightly sticky.
Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This will make it easier to handle.
Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Shape the Tea Cakes: