An almond-based dough gives these nutty cookies crunch.
Pulse almonds in a food processor until coarsely ground. Add flours, sugar, salt, and cinnamon; pulse to combine. Add butter; pulse until almond mixture resembles coarse meal.
With machine running, add ice water, 1 tablespoon at a time, just until dough starts to come together (add more ice water, 1 teaspoon at time, if needed). Wrap dough in plastic. Refrigerate until cold and slightly firm, 20 to 30 minutes.
Preheat oven to 350 degrees. Roll dough out to just more than 1/4 inch thick on a lightly floured work surface. Cut out 8 circles using a 4-inch biscuit cutter. Transfer the rounds to baking sheets lined with parchment paper, spacing 1 inch apart. Roll out remaining scraps, and repeat.
Bake until edges of biscuits turn golden brown, about 30 minutes. Transfer to wire racks using a wide spatula. Let cool completely. Top with sweetened ricotta and macerated strawberries.
Let the biscuits cool completely before topping them with sweetened ricotta and juicy macerated berries.