Light and Fluffy Ricotta Almond Pillows That Melt in Your Mouth Recipe

Introduction

These light and fluffy Ricotta Almond Pillows are delicate treats that melt in your mouth with every bite. Soft and subtly sweet, they offer a perfect balance of creamy ricotta and crunchy almonds, making them an irresistible snack or dessert.

Ingredients

• 1 cup Ricotta Cheese (substitute: mascarpone or blended cottage cheese)
• 3/4 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract
• 1 large Egg (acts as a binder)
• 1 cup All-Purpose Flour (substitute: gluten-free flour blend if desired)
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/3 cup Slivered Almonds
• 1 cup Powdered Sugar (for dusting)
• 1 tablespoon Butter or Oil (for greasing the pan)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a baking sheet with butter or line it with parchment paper.
2. Step 2: In a mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, almond extract, and egg. Mix until smooth.
3. Step 3: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
4. Step 4: Gradually fold the dry ingredients into the ricotta mixture until combined, being careful not to overmix.
5. Step 5: Fold in the slivered almonds evenly throughout the dough.
6. Step 6: Shape the dough into pillow-like balls and place them on the prepared baking sheet.
7. Step 7: Bake in the preheated oven for 15-18 minutes until lightly golden.
8. Step 8: Remove from the oven and cool on a wire rack for about 10 minutes. Dust with powdered sugar before serving.

Tips & Variations

• Use mascarpone instead of ricotta for a richer, creamier texture.
• Fold in chopped dried apricots or orange zest for a fruity twist.
• For extra crunch, toast the slivered almonds before adding them to the batter.
• Press a whole almond into the top of each pillow before baking for added presentation and flavor.

Storage

Store the Ricotta Almond Pillows in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days and allow them to come to room temperature before serving. They can also be frozen for up to one month; thaw completely before dusting with powdered sugar.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of ricotta?

Yes, mascarpone or blended cottage cheese are good substitutes that maintain the creamy texture. Avoid using very watery cheeses to prevent altering the batter consistency.

Can I make these gluten-free?

Absolutely. Simply replace the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free for best results.

Light and Fluffy Ricotta Almond Pillows That Melt in Your Mouth Recipe

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★★★★★

4.5 from 135 reviews

These Light and Fluffy Ricotta Almond Pillows are delicate, melt-in-your-mouth cookies with a soft, pillowy texture enhanced by ricotta cheese and fragrant almond extract. Topped with slivered almonds and a dusting of powdered sugar, they make a perfect sweet treat for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-35 minutes
• Yield: Approximately 12–15 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

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For the Batter

• 1 cup Ricotta Cheese (Substitution: Mascarpone or blended cottage cheese as alternatives)
• 3/4 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract
• 1 large Egg (Acts as a binder)
• 1 cup All-Purpose Flour (Substitution: Gluten-free flour blend if desired)
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt

For the Topping

• 1/3 cup Slivered Almonds
• 1 cup Powdered Sugar (for dusting)

For Preparation

• 1 tablespoon Butter or Oil (for greasing the pan)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a baking sheet with butter or line it with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, almond extract, and the egg. Whisk or use a spatula to mix until the batter is smooth and uniformly blended.
3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution and a light texture.
4. Combine Ingredients: Gradually fold the dry mixture into the ricotta batter, gently incorporating until just combined. Avoid overmixing to maintain the fluffiness of the dough.
5. Add Slivered Almonds: Fold the slivered almonds evenly into the dough, distributing them throughout the batter for added texture and flavor.
6. Shape the Dough: Using a cookie scoop or spoon, shape the dough into pillow-like balls and arrange them with space between each on the prepared baking sheet.
7. Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes or until the cookies turn lightly golden on the outside.
8. Cool and Finish: Remove from the oven and let the cookies cool on a wire rack for about 10 minutes. Once cooled, dust the pillows generously with powdered sugar before serving for a sweet finishing touch.

Notes

• Ricotta cheese adds moisture and a tender texture to the cookies; substituting with mascarpone or blended cottage cheese can alter the richness slightly.
• If gluten-free is preferred, use a gluten-free flour blend instead of all-purpose flour to keep them safe to eat.
• Be careful not to overmix the batter to maintain the light and fluffy texture of the pillows.
• Slivered almonds can be toasted lightly beforehand for a nuttier flavor if desired.
• These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

Keywords: Ricotta cookies, Almond pillows, Soft cookies, Fluffy ricotta cookies, Almond extract cookies, Light desserts, Italian desserts, Easy baking recipe