Decadent Soft Ricotta Almond Pillows for Sweet Indulgence
Indulge in these Soft Ricotta Almond Pillows, a quick and delightful treat perfect for any occasion.
Equipment
- mixing bowl
- baking sheet
- parchment paper
- spatula
- whisk
- cookie scoop
Ingredients
For the Batter
- 1 cup Ricotta cheese well-drained
- 1 cup Powdered sugar
- 1 cup Almond flour
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 1 large Large egg lightly beaten
For the Dry Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 1 teaspoon Lemon zest
For the Finishing Touch
- 1 cup Powdered sugar for dusting
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ricotta cheese, powdered sugar, almond flour, vanilla extract, almond extract, and the lightly beaten egg. Stir until smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest until well combined.
- Gradually add the dry flour mixture to the ricotta blend, mixing gently until a soft dough forms.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, until the edges are lightly golden and the tops feel set yet soft.
- Cool the pillows on the baking sheet for about 3-5 minutes, then transfer to a wire rack to cool completely.
- Dust the cooled Soft Ricotta Almond Pillows with powdered sugar before serving.
Notes
Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days. Freeze for long-term storage for up to 3 months.
Nutrition
Serving: 1pillowCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 7gVitamin A: 100IUCalcium: 50mgIron: 0.5mg
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