why make this recipe
Ricotta Almond Pillows with Vanilla & Powdered Sugar are a delightful treat that brings together the creamy texture of ricotta cheese and the nutty flavor of almonds. These cookies are soft, light, and just sweet enough to satisfy your cravings. They are perfect for any occasion, whether you are hosting a gathering or simply want to enjoy a sweet snack at home. Plus, they are simple to make, using everyday ingredients you may already have in your kitchen.
how to make Ricotta Almond Pillows with Vanilla & Powdered Sugar
Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup ricotta cheese, drained
- 1/2 cup powdered sugar (plus extra for dusting)
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup finely ground almonds (or almond flour)
- Optional: Sliced almonds for garnish
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the ricotta cheese, vanilla extract, and almond extract to the butter mixture, and mix until well combined.
- Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms. Gently fold in the ground almonds until evenly distributed.
- Take a small piece of dough (about 1 tablespoon) and shape it into a pillow by rolling it into a ball and then flattening it slightly.
- Place the formed pillows on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes.
- Carefully transfer the cookies to a wire rack to cool completely. Once cooled, dust generously with powdered sugar and, if desired, top with sliced almonds for an extra touch.
how to serve Ricotta Almond Pillows with Vanilla & Powdered Sugar
These delicious Ricotta Almond Pillows are best served fresh and warm, dusted with powdered sugar. You can enjoy them on their own, or pair them with a cup of coffee or tea for a wonderful afternoon treat. For added flair, you can decorate with sliced almonds or serve them alongside a scoop of vanilla ice cream.
how to store Ricotta Almond Pillows with Vanilla & Powdered Sugar
To store your Ricotta Almond Pillows, keep them in an airtight container at room temperature for up to a week. If you want them to last longer, you can refrigerate them for up to two weeks. For even longer storage, consider freezing them in a freezer-safe container or bag, where they can last for up to three months. Just make sure to let them cool completely before freezing.
tips to make Ricotta Almond Pillows with Vanilla & Powdered Sugar
- Make sure to drain the ricotta cheese thoroughly to avoid excess moisture in the cookie dough.
- For more almond flavor, consider using almond flour instead of finely ground almonds.
- You can adjust the sweetness by adding more or less powdered sugar according to your taste preferences.
- If you like a bit of crunch, add more sliced almonds on top before baking.
variation
For a chocolate twist, you can fold in mini chocolate chips into the dough before shaping the pillows. This adds a rich flavor and makes the treat even more indulgent!
FAQs
Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese, but it may slightly change the texture of the cookies.
Can I make these cookies nut-free?
Yes, you can replace almond flour with oat flour or another nut-free flour for a nut-free version.
Can I add spices to the dough?
Absolutely! Adding a pinch of cinnamon or nutmeg can give a warm and inviting flavor to the cookies. Feel free to experiment with your favorite spices!
Ricotta Almond Pillows with Vanilla & Powdered Sugar
- Total Time: 40 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
Delightful cookies combining creamy ricotta cheese and nutty almonds, soft and light for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup ricotta cheese, drained
- 1/2 cup powdered sugar (plus extra for dusting)
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup finely ground almonds (or almond flour)
- Optional: Sliced almonds for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the ricotta cheese, vanilla extract, and almond extract to the butter mixture, and mix until well combined.
- Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms. Gently fold in the ground almonds until evenly distributed.
- Take a small piece of dough (about 1 tablespoon) and shape it into a pillow by rolling it into a ball and then flattening it slightly.
- Place the formed pillows on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes.
- Carefully transfer the cookies to a wire rack to cool completely. Once cooled, dust generously with powdered sugar and, if desired, top with sliced almonds for an extra touch.
Notes
Make sure to drain the ricotta cheese thoroughly to avoid excess moisture. Adjust sweetness to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian