Line a baking sheet with parchment paper.
Preheat your oven to 350 degrees.
In a medium bowl cream together the butter and sugar until light and creamy.
Add in the ricotta, vanilla, almond extract and egg and mix until combined.
Stir in the flour and baking powder and salt.
Use a 1 ½ tablespoon cookie scoop and place the dough onto the sheet about 2 inches apart.
Bake for 15 minutes just until the bottoms turn light brown.
Cool the cookies on a rack until they are completely cool.
Make the glaze by whisking together the powdered sugar, water and almond extract until smooth.
Spoon the icing over the cookies and immediately top with sprinkles.
Serve!