Soft Ricotta Almond Pillows Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Toppings: Sprinkle the sliced toasted almonds on top of each dough mound, pressing lightly so they adhere to the surface of the dough.
- Bake: Bake the cookies for 15–18 minutes or until the edges turn lightly golden while keeping the centers soft and pillowy.
- 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
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