Soft Ricotta Almond Pillows Recipe

Introduction

Soft Ricotta Almond Pillows are delicate, melt-in-your-mouth cookies that combine creamy ricotta and nutty almond flavors. These light pastries are perfect for an afternoon tea or a sweet snack anytime you crave something gentle and satisfying.

Ingredients

• 1 cup whole-milk ricotta cheese, drained of excess liquid
• ½ cup almond flour or finely ground blanched almonds
• ¼ cup powdered sugar, plus more for dusting
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 large egg
• ½ teaspoon baking powder
• 1 pinch salt
• ¼ cup sliced almonds, lightly toasted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. Step 2: In a medium bowl, whisk together the ricotta cheese, egg, vanilla extract, and almond extract until smooth and creamy.
3. Step 3: In a separate bowl, combine the almond flour, powdered sugar, baking powder, and salt.
4. Step 4: Slowly add the dry mixture to the wet ingredients, stirring gently until a soft dough forms.
5. Step 5: Using a spoon or cookie scoop, drop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them 2 inches apart.
6. Step 6: Sprinkle sliced almonds on top of each dough mound, pressing gently to help them adhere.
7. Step 7: Bake for 15–18 minutes, or until the edges are lightly golden. The centers should remain soft.
8. Step 8: Cool completely on a wire rack, then dust generously with powdered sugar before serving.

Tips & Variations

• Make sure to drain the ricotta well to avoid excess moisture, which can make the dough too wet.
• For a citrus twist, add a teaspoon of finely grated lemon or orange zest to the dough.
• Swap almond extract for a little rose water for a unique floral flavor.
• Lightly toast the sliced almonds to enhance their flavor and crunch before topping the cookies.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To refresh the softness, warm them briefly in a low oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole-milk ricotta?

Whole-milk ricotta yields the best texture and richness. Using part-skim ricotta may result in drier pillows, but it can work if well-drained.

Can these cookies be frozen?

Yes, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature and reheat gently if desired.

Soft Ricotta Almond Pillows Recipe

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★★★★★

4.8 from 140 reviews

Soft Ricotta Almond Pillows are delicate, melt-in-your-mouth cookies made with creamy ricotta cheese and almond flour. These tender treats are lightly sweetened and flavored with vanilla and almond extracts, topped with toasted sliced almonds, and dusted with powdered sugar for an elegant finish. Perfect for a light dessert or an afternoon snack.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Yield: Approximately 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup whole-milk ricotta cheese, drained of excess liquid
• 1 large egg
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract

Dry Ingredients

• ½ cup almond flour or finely ground blanched almonds
• ¼ cup powdered sugar plus more for dusting
• ½ teaspoon baking powder
• 1 pinch salt

Topping

• ¼ cup sliced almonds, lightly toasted

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Mix Wet Ingredients: In a medium bowl, whisk together the ricotta cheese, egg, vanilla extract, and almond extract until the mixture is smooth and creamy, ensuring the ricotta is well incorporated for a tender cookie.
3. Combine Dry Ingredients: In a separate bowl, mix together the almond flour, powdered sugar, baking powder, and salt to evenly distribute the leavening and sweetness throughout the dough.
4. Form Dough: Gradually add the dry mixture to the wet ingredients, stirring gently until a soft, cohesive dough forms. Avoid overmixing to keep the cookies tender.
5. Portion Cookies: Using a spoon or cookie scoop, drop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for gentle spreading.
6. Add Toppings: Sprinkle the sliced toasted almonds on top of each dough mound, pressing lightly so they adhere to the surface of the dough.
7. Bake: Bake the cookies for 15–18 minutes or until the edges turn lightly golden while keeping the centers soft and pillowy.
8. Cool and Finish: Remove the baking sheet from the oven and allow the cookies to cool completely on a wire rack. Once cooled, dust generously with powdered sugar for a delicate and sweet finish.

Notes

• Be sure to drain the ricotta cheese well to avoid excess moisture that can affect cookie texture.
• To toast sliced almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring once, until fragrant and lightly browned.
• Use almond flour made from blanched almonds for a smooth texture without the skins.
• These cookies are best enjoyed within 2-3 days stored in an airtight container at room temperature.
• If you want a vegan variation, substitute ricotta with a plant-based ricotta alternative and replace the egg with a flax egg, though texture may differ.

Keywords: ricotta cookies, almond cookies, gluten-free dessert, soft cookies, almond flour recipes, Italian cookies