Name: Soft Ricotta Almond Pillows
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese (full-fat preferred, strained if watery); 1 cup almond flour; 1 cup all-purpose flour (or gluten-free substitute); 2 large eggs; 1/2 cup sugar (or monk fruit/erythritol); 1 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional); 1/2 cup softened butter; 1 teaspoon baking powder; Powdered sugar, for dusting; Sliced almonds, for topping (optional)

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Why You’ll Love This Recipe

This recipe strikes a perfect balance between richness and lightness, offering a cookie that feels indulgent without being overly sweet. The ricotta adds moisture and a creamy texture, while almond flour provides a subtle nutty flavor. They’re easy to prepare, can be made gluten-free, and are wonderfully versatile for different toppings or flavor additions. Plus, they bake up beautifully golden and pillow-soft every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ricotta cheese (full-fat preferred)
almond flour
all-purpose flour (or gluten-free substitute)
eggs
sugar (or substitute with monk fruit/erythritol)
vanilla extract
almond extract (optional)
softened butter
baking powder
powdered sugar (for dusting)
sliced almonds (for topping)

Directions

Prepare Ricotta Mixture: In a large bowl, whisk together ricotta, sugar, vanilla extract, and almond extract (if using) until smooth. For a lighter texture, strain the ricotta before using.
Add Dry Ingredients: Fold in almond flour, all-purpose flour, and baking powder. Mix until just combined.
Incorporate Eggs and Butter: Beat in the eggs and softened butter until the dough is slightly sticky yet pliable.
Shape Pillows: Roll the dough into logs and cut them into equal portions. Shape each portion into small pillows or oval shapes.
Bake: Arrange the shaped dough on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes or until golden and slightly puffed.
Finish: Let the cookies cool slightly. Dust with powdered sugar and optionally sprinkle with sliced almonds or drizzle with a light almond glaze.

Servings and timing

Servings: Makes approximately 20 cookies
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Citrus Zest: Add lemon or orange zest for a fresh citrus twist.
Chocolate Chip: Fold in mini chocolate chips before shaping for a hint of chocolate.
Spices: Add a pinch of cinnamon or cardamom to the batter for warmth and complexity.
Glaze Finish: Drizzle with a lemon or almond glaze instead of powdered sugar.
Nut-Free Option: Replace almond flour with more all-purpose or oat flour if avoiding nuts.
Coconut: Add shredded coconut for tropical flavor and texture.
Low-Carb Version: Use a sugar-free sweetener and gluten-free flour blend.
Mini Pillows: Make smaller versions for bite-sized treats perfect for tea trays.
Jam Center: Press a thumbprint into the dough before baking and fill with fruit preserves after baking.

Storage/Reheating

Store Soft Ricotta Almond Pillows in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To freeze, place them in a single layer in a freezer-safe container and keep for up to 2 months. Thaw at room temperature or reheat in a 300°F (150°C) oven for 5–7 minutes to restore texture.

FAQs

What does ricotta cheese do in baking?

Ricotta adds moisture, richness, and a soft texture to baked goods, resulting in a tender crumb.

Can I use low-fat ricotta instead of full-fat?

Yes, but full-fat ricotta provides a creamier texture and better flavor. If using low-fat, make sure it’s well-drained.

Can these cookies be made gluten-free?

Absolutely. Simply replace the all-purpose flour with a gluten-free flour blend of your choice.

Can I make the dough ahead of time?

Yes. You can refrigerate the dough for up to 24 hours before shaping and baking.

Do I have to strain the ricotta?

Straining is optional but recommended if your ricotta is particularly watery. It helps achieve a lighter texture.

Can I skip the almond extract?

Yes. While almond extract enhances the nutty flavor, the cookies will still taste delicious without it.

How do I know when the cookies are done?

They should be slightly puffed and golden on the edges. A toothpick inserted should come out clean.

Can I freeze the dough?

Yes, you can freeze the shaped dough before baking. Freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes.

What can I use instead of sliced almonds?

Try chopped pistachios, crushed hazelnuts, or simply leave them plain.

Are these cookies very sweet?

They are lightly sweet, but you can adjust the sugar to your taste or use a sugar substitute.

Conclusion

Soft Ricotta Almond Pillows are a delightful twist on classic cookies, offering an irresistibly soft texture and rich flavor that’s hard to beat. Whether served as a light dessert, an elegant snack, or a sweet gift, they’re sure to please. Their simple ingredients, adaptable nature, and quick preparation make them a go-to recipe for any occasion. Give them a try and enjoy the pillowy perfection.

Soft Ricotta Almond Pillows

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Soft Ricotta Almond Pillows are tender, melt-in-your-mouth cookies that combine the creamy richness of ricotta cheese with the nutty depth of almond flour. Lightly sweet and delicately textured, they’re perfect for tea time or as an elegant dessert offering.

Author: Amy
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 20 cookies
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together ricotta, sugar, vanilla extract, and almond extract (if using) until smooth.
Fold in almond flour, all-purpose flour, and baking powder until just combined.
Beat in eggs and softened butter until the dough is slightly sticky yet pliable.
Roll the dough into logs and cut into equal portions. Shape each into small pillows or ovals.
Place shaped dough onto prepared baking sheet and bake for 20–25 minutes or until golden and puffed.
Cool slightly, then dust with powdered sugar and top with sliced almonds or drizzle with glaze if desired.