Lightly flour a clean surface. Roll out the dough to about 1/2-inch thickness. Use a cookie cutter or a knife to cut out desired shapes (circles, squares, etc.).
Bake: Place the tea cakes on the prepared baking sheet, leaving a little space between each one. Bake for 12-15 minutes, or until the edges are lightly golden brown.
Cool and Dust: Let the tea cakes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar.
Tips and Variations:
Lemon Zest: Add the zest of one lemon to the ricotta mixture for a bright, citrusy flavor.
Extracts: Experiment with other extracts like vanilla or orange.
Nuts: Add 1/4 cup of finely chopped almonds or other nuts to the dough for added texture and flavor.
Glaze: For a sweeter finish, drizzle the cooled tea cakes with a simple glaze made from powdered sugar and milk or lemon juice.
Enjoy your delicious Italian Almond Ricotta Tea Cakes! They’re best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
