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. Featuring a tender texture and a subtle almond flavor, they make a delightful snack or dessert that’s easy to prepare.

Ingredients

• 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
• 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 just combined, taking care 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, spacing them slightly apart.
7. Step 7: Bake in the preheated oven for 15-18 minutes until the pillows turn lightly golden.
8. Step 8: Remove from the oven and let cool on a wire rack for about 10 minutes. Dust generously with powdered sugar before serving.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend of your choice.
• Try adding a teaspoon of lemon zest to the batter for a fresh, citrusy twist.
• Use mascarpone cheese instead of ricotta for a richer and creamier texture.
• Lightly toast the slivered almonds before folding them in to enhance their nutty flavor.
• If you prefer a stronger almond flavor, increase the almond extract to 1 1/2 teaspoons.

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. Reheat gently in a low oven or microwave before serving, and add a fresh dusting of powdered sugar for the best presentation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of almonds?

Yes, you can substitute slivered almonds with chopped walnuts, pecans, or hazelnuts to suit your taste. Just keep in mind that it will slightly change the flavor and texture.

What’s the best way to prevent these cookies from becoming dry?

Be careful not to overbake—remove the pillows as soon as they turn lightly golden. Also, storing them in an airtight container helps maintain their moisture and softness.

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

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★★★★★

4.5 from 65 reviews

These Light and Fluffy Ricotta Almond Pillows are delicate, melt-in-your-mouth cookies that combine creamy ricotta cheese with crunchy slivered almonds. Perfectly sweetened and infused with vanilla and almond extracts, they offer a soft texture and nutty flavor, dusted with powdered sugar for an elegant finish. An easy-to-make treat ideal for dessert or tea time.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-35 minutes
• Yield: 12–14 cookies 1x
• Category: Desserts
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 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.)

Dry Ingredients

• 1 cup All-Purpose Flour (Substitution: Gluten-free flour blend if desired.)
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/3 cup Slivered Almonds

For Finishing and Baking

• 1 cup Powdered Sugar (For dusting.)
• 1 tablespoon Butter or Oil (For greasing the pan.)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and grease a baking sheet with butter or line it with parchment paper to prevent sticking and ensure even baking.
2. Combine Wet Ingredients: In a mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, almond extract, and the large egg. Mix these ingredients until the mixture is smooth and well integrated.
3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps to incorporate air and remove lumps for a lighter dough.
4. Fold Dry Ingredients Into Wet: Gradually fold the dry flour mixture into the ricotta mixture carefully. Avoid overmixing to keep the texture light and fluffy.
5. Add Almonds: Fold in the slivered almonds evenly throughout the dough, distributing them well to ensure crunchy bits in every bite.
6. Shape the Dough: Shape the dough into pillow-like balls and place them spaced on the prepared baking sheet to allow room for spreading.
7. Bake: Bake in the preheated oven for 15-18 minutes until the cookies turn lightly golden on top and edges.
8. Cool and Dust: Remove the cookies from the oven and cool them on a wire rack for about 10 minutes. Once cooled slightly, dust each pillow generously with powdered sugar before serving to add sweetness and a beautiful finish.

Notes

• You can substitute mascarpone or blended cottage cheese for ricotta if desired for a slightly different texture.
• For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
• Do not overmix the dough to maintain a light texture; folding gently is key.
• Shaping the dough into pillow shapes adds to the whimsical look but use any shape preferred.
• Ensure cookies are cooled before dusting with powdered sugar to prevent melting.

Keywords: Ricotta cookies, Almond pillows, Soft cookies, Light and fluffy desserts, Italian desserts, Almond extract cookies