Description
These Light and Fluffy Ricotta Almond Pillows are soft, melt-in-your-mouth cookies with a delicate almond flavor and a tender crumb. Perfectly sweetened and dusted with powdered sugar, they make a delightful treat for any occasion.
Ingredients
Scale
Main 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
For Finishing
- 1 cup Powdered Sugar (For dusting)
- 1 tablespoon Butter or Oil (For greasing the pan)
Instructions
- Preheat the oven and prepare the baking sheet: Preheat your oven to 350°F (175°C). Lightly grease a baking sheet with butter or oil, or line it with parchment paper to prevent the pillows from sticking.
- Mix wet ingredients: In a large mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, almond extract, and the egg. Mix thoroughly until the mixture is smooth and well incorporated.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and avoid lumps.
- Fold dry ingredients into wet mixture: Gradually add the dry ingredients into the ricotta mixture, folding gently to combine. Be careful not to overmix to maintain a light and fluffy texture.
- Add slivered almonds: Evenly fold in the slivered almonds throughout the dough to give a pleasant crunch and almond flavor.
- Shape the dough: Form the dough into small pillow-like balls, approximately 1 to 1.5 inches in diameter, and arrange them spaced apart on the prepared baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes until the tops are lightly golden and the pillows are set.
- Cool and dust with powdered sugar: Remove the baking sheet from the oven and transfer the pillows to a wire rack to cool for about 10 minutes. Once cooled, dust generously with powdered sugar before serving.
Notes
- Substitute ricotta with mascarpone or blended cottage cheese if preferred.
- Use gluten-free flour blend to make this recipe gluten-free.
- Do not overmix the batter to keep the pillows light and fluffy.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For extra almond flavor, lightly toast the slivered almonds before folding into the dough.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: ricotta cookies, almond pillows, soft cookies, melt in your mouth cookies, light cookies, almond extract cookies, ricotta cheese dessert
