Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

In a mixing bowl, whisk together the ricotta cheese, egg, vanilla extract, and almond extract until smooth.

In a separate large bowl, mix the almond flour, powdered sugar, baking powder, and salt until well blended.

Gently fold the dry mixture into the wet ingredients until just combined.

Using a tablespoon or cookie scoop, create mounds of dough on the prepared baking sheet, spacing them two inches apart.

Gently press sliced almonds onto the top of each dough mound.

Bake for 15–18 minutes until the edges are golden brown and the centers are soft.

Transfer the cookies to a wire rack to cool completely and dust with powdered sugar before serving.