1. Preheat the oven to 350°F (175°C) and line one or two baking sheets with parchment paper or silicone baking mats.

2. In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined.

3. In a large mixing bowl beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.

4. Beat in the egg until fully incorporated, scraping down the sides of the bowl as needed.

5. Mix in the whole milk ricotta cheese, vanilla extract, almond extract, and finely grated lemon zest until the mixture looks creamy and smooth.

6. Add the dry ingredients to the ricotta mixture in two additions, mixing on low speed or with a spatula just until no dry streaks of flour remain. The dough will be soft and slightly sticky.

7. Cover the bowl and chill the dough in the refrigerator for 45 to 60 minutes to firm it up and help the cookies keep their shape.

8. Place the powdered sugar in a shallow bowl. Scoop tablespoon-size portions of chilled dough and roll each portion into a smooth ball between your palms.

9. Roll each dough ball in the powdered sugar until thoroughly coated, then arrange on the prepared baking sheets, spacing them about 2 inches apart.

10. Gently press a few sliced almonds onto the top of each dough ball so they adhere.

11. Bake the cookies for 12 to 14 minutes, or until the tops look set and the edges are just beginning to turn light golden while the centers remain soft.

12. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely and dust with extra powdered sugar if desired.