Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the drained whole-milk ricotta cheese, large egg, vanilla extract, and almond extract until smooth and creamy.

In a separate bowl, combine almond flour, powdered sugar, baking powder, and a pinch of salt; whisk until fully mixed.

Gradually add the dry ingredient mixture to the ricotta mixture, stirring gently until a soft dough forms.

Using a spoon or cookie scoop, drop about 2 tablespoons of dough for each cookie onto the prepared baking sheet.

Sprinkle the tops of each mound of dough with sliced almonds, gently pressing them down to adhere.

Place the baking sheet in the preheated oven and bake for 15-18 minutes, until edges are lightly golden and centers remain soft.

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