Go Back
–+ servings
Soft Ricotta Almond Pillows

Melt-in-Your-Mouth Soft Ricotta Almond Pillows Recipe

These Soft Ricotta Almond Pillows are airy, creamy treats that are easy to make and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Ricotta Cheese Adds creaminess and moisture to the dough.
  • 1/2 cup Granulated Sugar Sweetens the dough.
  • 1 teaspoon Vanilla Extract Enhances overall sweetness.
  • 1 teaspoon Almond Extract Infuses the dough with a nutty aroma.
  • 1 large Egg Acts as a binder for structure.
  • 2 cups All-Purpose Flour Forms the backbone of the dough.
  • 1 teaspoon Baking Powder Leavens the pillows.
  • 1/4 teaspoon Salt Balances sweetness.
For the Crunch
  • 1/4 cup Slivered Almonds Adds crunch and reinforces almond flavor.
For Dusting
  • 1 cup Powdered Sugar Provides a sweet finish.
For Greasing
  • 1 tablespoon Butter or Oil Prevents sticking and aids in browning.

Equipment

  • Mixing Bowl
  • whisk
  • Spatula
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheet.
  2. In a large mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, almond extract, and egg.
  3. Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
  4. Gradually add the dry mixture to the ricotta mixture, stirring gently until combined.
  5. Gently fold in the slivered almonds with a spatula.
  6. Scoop dough into small pillows and place on the prepared baking sheet.
  7. Bake for 15-18 minutes until puffy and lightly golden.
  8. Allow cookies to cool for about 5 minutes before transferring to a wire rack.
  9. Dust the tops generously with powdered sugar before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 60mgPotassium: 50mgSugar: 6gVitamin A: 100IUCalcium: 50mgIron: 0.5mg

Notes

Ensure your ricotta and egg are at room temperature for optimal mixing. Avoid overmixing to prevent dense cookies. Keep an eye on your cookies while baking; they should be lightly golden but not browned.

Tried this recipe?

Let us know how it was!