These soft ricotta almond pillows are a delightful treat, combining the creamy texture of ricotta cheese with the nutty flavor of almond flour. Perfect for tea time or as a light dessert, they are easy to make and can be customized with toppings like slivered almonds or a dusting of powdered sugar. The optional almond extract adds an extra layer of almond flavor, and a hint of lemon zest or white chocolate drizzle can elevate...
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Preheat the oven to 170°C (340°F). Line a baking tray with parchment paper.
Mix the ricotta, powdered sugar, vanilla, and almond extract until smooth.
Add the almond flour, all-purpose flour, baking powder, and salt. Stir until a soft, slightly sticky dough forms. If it's too dry, add a little milk.
Using your hands, shape the dough into small pillow shapes or round balls about 1–2 inches wide.
Place on the baking tray and gently flatten the tops. Sprinkle with slivered almonds if using.
Bake for 12–15 minutes, or until slightly golden on the edges but still soft in the center.
Let cool, then dust with powdered sugar before serving.
For a fresh flavor, add a little lemon zest to the dough.
Drizzle melted white chocolate over the pillows after baking for a decorative touch.
Ensure the dough is slightly sticky but manageable; this helps retain the soft texture.
Use high-quality ricotta cheese for the best flavor and texture.
Can I use a substitute for almond flour?
You can try using finely ground hazelnut or cashew flour, but the flavor and texture may vary slightly.
Can I make these pillows gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Ensure the blend is suitable for baking.
How should I store these pillows?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze these cookies?
Yes, you can freeze them in an airtight container for up to 3 months. Thaw at room temperature before serving.
What can I use instead of almond extract?
You can omit the almond extract or replace it with a bit more vanilla extract for a different flavor profile.
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure.
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