Light and Fluffy Ricotta Almond Pillows That Melt in Your Mouth Recipe
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.
- 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
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.)
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
- 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.
- 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.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and avoid lumps.
- 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.
- Add Slivered Almonds: Fold in the slivered almonds evenly throughout the dough to incorporate the nutty crunch.
- 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.
- Bake: Bake the pillows in the preheated oven for 15-18 minutes or until they are lightly golden on the edges.
- 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
