Light and Fluffy Ricotta Almond Pillows That Melt in Your Mouth Recipe
These Light and Fluffy Ricotta Almond Pillows are delicate cookies that melt in your mouth. Made with creamy ricotta cheese, fragrant almond extract, and topped with slivered almonds and powdered sugar, they offer a soft texture and subtle sweetness perfect for teatime or dessert.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: About 12-15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
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
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Grease a baking sheet with butter or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, almond extract, and egg. Whisk or stir until the mixture is smooth and homogeneous.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and prevent lumps.
- Combine Wet and Dry Mixtures: Gradually fold the sifted dry ingredients into the ricotta mixture, mixing gently to avoid overworking the batter which could cause a dense texture.
- Add Slivered Almonds: Fold in the slivered almonds evenly throughout the dough to distribute them uniformly.
- Shape the Pillows: Using a cookie scoop or spoon, shape the dough into pillow-like balls and place them spaced apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 15-18 minutes until the pillows become lightly golden and set.
- Cool and Dust: Remove the baked pillows from the oven and allow them to cool on a wire rack for about 10 minutes. Once cooled, dust generously with powdered sugar before serving.
Notes
- Mix carefully to avoid overmixing which can create a dense cookie texture.
- Store the ricotta almond pillows in a single layer with parchment paper between layers to maintain freshness and prevent sticking.
- Substitute ricotta with mascarpone or blended cottage cheese for variation in texture.
- Gluten-free flour blend can be used as an alternative for gluten intolerance.
Keywords: Ricotta Almond Pillows, Almond Cookies, Soft Cookies, Italian Cookies, Sweet Pillows, Ricotta Desserts, Almond Extract Cookies
