Name: Soft Ricotta Almond Pillows Recipe
Prep time: 10 min
Cook time: PT-491238H16M15S
Total time: PT-491238H16M15S
Cuisine: Italian
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; ¼ cup sliced almonds lightly toasted; 1 cup whole-milk ricotta cheese, drained of excess liquid; 1 large egg; ½ teaspoon vanilla extract; ¼ teaspoon almond extract

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Introduction

Soft Ricotta Almond Pillows are tender, delicate cookies that melt in your mouth with a subtle almond flavor. These light treats combine creamy ricotta and almond flour for a unique texture that’s perfect alongside tea or coffee.

The image shows two almond croissants stacked on top of each other with a visible flaky texture. Each croissant is golden brown with light, airy layers inside. The croissants are dusted generously with white powdered sugar and topped with ginger brown almond slices scattered unevenly across the surface. A few almond slices are scattered on the white marbled surface beneath them, adding to the detail. The background is softly blurred, making the croissants the clear focus of the image. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a citrus twist, add a teaspoon of lemon zest or finely grated orange peel to the dough.
Drizzle a little honey over the cookies just before serving for extra sweetness.
Make sure to drain the ricotta well to avoid a too-wet dough.

Storage

Store the Soft Ricotta Almond Pillows in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze the cookies and dust them with powdered sugar after thawing. To reheat, warm in a 300°F (150°C) oven for about 5 minutes or microwave briefly.

How to Serve

The image shows two golden brown almond croissants stacked on top of each other on a white marbled surface. Each croissant has a rough and flaky texture with several flaky layers visible in the middle, dusted generously with white powdered sugar. Thin, light brown almond slices are scattered across the top and middle layers, adding a crunchy texture and nutty look. The background is softly blurred, putting focus on the crisp croissants with their light, airy inside and crunchy outside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can use part-skim ricotta, but whole-milk ricotta will give you a richer, creamier texture in the cookies.

What can I substitute for almond flour?

If you have a nut allergy or prefer a different flavor, you can try finely ground oat flour or all-purpose flour, though this will change the texture and flavor slightly.