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Ricotta Almond Pillows

Deliciously Soft Ricotta Almond Pillows You'll Crave Daily

Enjoy these light and fluffy Ricotta Almond Pillows for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 12 pillows
Course: Dessert
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Ricotta Cheese Mascarpone or blended cottage cheese can be used alternatively.
  • 1/2 cup Granulated Sugar No substitutions necessary.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best taste.
  • 1/2 teaspoon Almond Extract Adjust to your preference for flavor strength.
  • 1 large Egg Must be well incorporated.
  • 1 cup All-Purpose Flour Gluten-free flour blend can be used.
  • 1 teaspoon Baking Powder Avoid substituting with baking soda.
  • 1/4 teaspoon Salt Essential for taste.
For the Topping
  • 1/4 cup Slivered Almonds Optional but recommended for texture.
  • 2 tablespoons Powdered Sugar For dusting.

Equipment

  • Mixing bowl
  • Baking sheet
  • Whisk
  • Spatula
  • Cookie Scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet.
  2. In a large bowl, mix the ricotta cheese, granulated sugar, vanilla extract, almond extract, and egg until smooth.
  3. Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
  4. Fold the dry ingredients into the ricotta mixture gently until just combined.
  5. Fold in the slivered almonds.
  6. Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 15-18 minutes until lightly golden and puffed.
  8. Cool on a wire rack for 10 minutes and dust with powdered sugar before serving.

Nutrition

Serving: 1pillowCalories: 120kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 30mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 5gVitamin A: 100IUCalcium: 60mgIron: 1mg

Notes

Store in a single layer covered lightly for up to 2 days or in an airtight container for up to 3 days in the fridge. Can be frozen for up to 1 month.

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