why make this recipe
Almond Velvet Ricotta Pillows are a delightful treat that combines the creamy texture of ricotta cheese with the sweet, nutty flavor of almonds. These soft and chewy cookies are perfect for any occasion, whether it’s a family gathering, a holiday celebration, or just a simple afternoon snack. They are easy to make and offer a unique twist on traditional cookies, bringing joy to both friends and family.
how to make Almond Velvet Ricotta Pillows
Ingredients:
- 2 sticks butter, softened (1/2 pound)
- 1 1⁄2 cup granulated sugar
- 2 large eggs
- 1 container ricotta cheese (15 oz.)
- 2 tablespoons almond extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 – 5 tablespoons milk
- 1 1⁄2 cups powdered sugar
- Sliced almonds for garnish (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add the eggs, ricotta cheese, and almond extract to the butter mixture. Mix until well combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the ricotta mixture, mixing until just combined. Be careful not to overmix.
- Scoop the dough using a tablespoon or cookie scoop and roll into balls. Place them on an ungreased baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Allow the pillows to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the almond glaze, whisk together the milk, powdered sugar, and almond extract in a medium bowl until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
- Once the pillows are completely cool, dip the tops into the glaze and place them back on the wire rack. If desired, sprinkle sliced almonds on top while the glaze is still wet.
how to serve Almond Velvet Ricotta Pillows
Serve these delicious pillows as a sweet treat with coffee or tea. They are perfect for dessert or as a light snack any time of day. You can also plate them beautifully for special occasions or gatherings, making them an eye-catching addition to your dessert table.
how to store Almond Velvet Ricotta Pillows
Store your Almond Velvet Ricotta Pillows in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them in a freezer-safe container for up to three months. Just make sure to let them cool completely before freezing.
tips to make Almond Velvet Ricotta Pillows
- Make sure your butter is properly softened to ensure a smooth batter.
- Avoid overmixing once you add the dry ingredients, as this can make the cookies tough.
- For extra almond flavor, you can add finely chopped almonds into the dough.
- If you want a different flavor, try using lemon or vanilla extract instead of almond.
variation (if any)
You can experiment with different toppings for the glaze. Add a sprinkle of cocoa powder for a chocolate twist, or use different nuts like hazelnuts or walnuts. For a fruity version, mix in some dried fruits such as cranberries or apricots into the dough.
FAQs
1. Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese, but it might slightly change the texture.
2. Why are my cookies spreading out too much?
If your cookies are spreading too much, the butter may be too warm. Ensure it is softened but not melted.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and chill it in the refrigerator for a few hours or overnight before baking.
Almond Velvet Ricotta Pillows
- Total Time: 30 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Soft and chewy cookies combining creamy ricotta with sweet almond flavor, perfect for any occasion.
Ingredients
- 2 sticks butter, softened (1/2 pound)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 container ricotta cheese (15 oz.)
- 2 tablespoons almond extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 – 5 tablespoons milk
- 1 1/2 cups powdered sugar
- Sliced almonds for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, ricotta cheese, and almond extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the ricotta mixture, mixing until just combined.
- Scoop the dough and roll into balls, placing them on an ungreased baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For the almond glaze, whisk together the milk, powdered sugar, and almond extract until smooth.
- Once cool, dip the tops into the glaze and sprinkle with sliced almonds if desired.
Notes
Store in an airtight container for up to one week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian