Preheat your oven to 350°F (175°C) and prepare your baking sheet by greasing it lightly or lining it with parchment paper.

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

In a separate bowl, sift together the flour, baking powder, and salt. Set it aside.

Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.

Gently fold in the slivered almonds to ensure even distribution.

Using a tablespoon or cookie scoop, shape the dough into pillow-like balls and place them on the baking sheet.

Bake for 15-18 minutes until slightly puffed and golden around the edges.

Allow to cool on the baking sheet for about 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.