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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.

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)

Instructions

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

Notes

For gluten-free cookies, use a gluten-free flour blend.

Add citrus zest or spices like cinnamon for extra flavor.

Replace almond flour with oat flour for a nut-free version.

Fold in chocolate chips or coconut for variation.

Dough can be made ahead and refrigerated for up to 24 hours.

Freeze unbaked dough or baked cookies for longer storage.

Nutrition

Find it online: https://chocolatecoveredamy.com/soft-ricotta-almond-pillows/