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

Introduction

These light and fluffy Ricotta Almond Pillows are delicate cookies that melt in your mouth with every bite. Combining creamy ricotta cheese with almonds and a hint of vanilla and almond extracts, they make a perfect treat for any occasion.

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, sugar, vanilla extract, almond extract, and egg. Mix until smooth.
3. Step 3: In a separate bowl, sift together the 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

• For a nut-free version, omit the slivered almonds and add a teaspoon of lemon zest for extra flavor.
• Use mascarpone cheese for a richer, creamier texture instead of ricotta.
• If you prefer a stronger almond flavor, increase the almond extract slightly but be careful as it can overpower the other flavors.
• To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. If needed, reheat gently in a low-temperature oven or let them come to room temperature before serving to restore their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, chopped pistachios, walnuts, or pecans can be used as a substitute for slivered almonds, offering a different texture and flavor.

Are these cookies suitable for freezing?

Yes, you can freeze the baked cookies in an airtight container for up to one month. Thaw them at room temperature before serving, and dust with powdered sugar fresh after thawing.

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

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★★★★★

4.6 from 150 reviews

These Light and Fluffy Ricotta Almond Pillows are delicate, melt-in-your-mouth cookies featuring a soft ricotta cheese-based dough with a subtle almond flavor. Perfectly tender and lightly sweetened, these pillows are dusted with powdered sugar for an elegant finish, making them a delightful treat for any occasion.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: Approximately 18–20 pillows 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

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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.)

Dry Ingredients

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

Add-ins and Finish

• 1/3 cup Slivered Almonds
• 1 cup Powdered Sugar (For dusting.)
• 1 tablespoon Butter or Oil (For greasing the pan.)

Instructions

1. Preheat Oven and Prepare Pan: 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 egg. Mix thoroughly until the mixture is smooth and well combined.
3. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and avoid lumps.
4. Combine Mixtures: Gradually fold the dry ingredients into the ricotta mixture gently until just combined. Be careful not to overmix to maintain the light texture.
5. Add Slivered Almonds: Fold in the slivered almonds evenly throughout the dough to incorporate the nutty crunch.
6. Shape Pillows: Shape the dough into small pillow-like balls, approximately 1 to 1.5 inches in size, and place them spaced evenly on the prepared baking sheet.
7. Bake: Bake the pillows in the preheated oven for 15-18 minutes or until they are lightly golden on the edges.
8. Cool and Dust: Remove the baking sheet from the oven and transfer the pillows to a wire rack to cool for about 10 minutes. Once cooled, dust the tops generously with powdered sugar before serving.

Notes

• You can substitute ricotta cheese with mascarpone or blended cottage cheese if desired.
• For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
• Be careful not to overmix the batter to keep the pillows light and fluffy.
• Use parchment paper for easier cleanup and to prevent sticking.
• Storage: Store the baked pillows in an airtight container at room temperature for up to 3 days.

Keywords: ricotta cookies, almond pillows, soft cookies, melt-in-your-mouth dessert, Italian dessert