Name: Soft Ricotta Almond Biscuit Twists
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 1/2 cup almond flour; 1/2 cup all-purpose flour; 1/4 cup sugar; 1/4 cup butter, softened; 1 egg; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; Almond slices for topping

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There is nothing quite like the smell of warm butter and toasted almond that fills the kitchen when you pull a tray of Soft Ricotta Almond Biscuit Twists from the oven; their edges are lightly golden and the centers are pillowy, with a tender crumb that almost melts on your tongue. The ricotta keeps them so soft that each twist gives in gently as you bite, while the almond slices on top add a faint crunch and a toasty scent. Soft Ricotta Almond Biscuit Twists taste like a small, cozy celebration—comforting without being heavy, slightly sweet but never cloying, and perfect for stealing a quiet moment with a cup of tea or for passing around at a family table.

These little twists are classic comfort food because they bring people together in the most ordinary and wonderful ways. They’re the kind of thing you wrap in a tea towel and bring to a potluck, the kind you set near a big bowl of soup on a chilly evening, or the tin you keep by the coffee station during family games night. The texture is forgiving, which makes them especially good for family gatherings where you want something that tastes homemade without demanding too much fuss. If you ever like a gluten-free option, try the lighter variation inspired by similar treats such as gluten-free soft ricotta almond pillows, and you’ll see how this flavor profile crosses preferences gracefully.

This version here is simple and practically foolproof, written so you can make it on a weekday afternoon or for a weekend brunch without worry. The method calls for straightforward mixing and gentle handling of the dough. There’s no hard rolling or fancy folding—just a few easy steps that reward patience with tender, fragrant results. The best part is how forgiving the dough is: a little more flour or a touch less won’t ruin it. These biscuits come together with familiar pantry ingredients and a simple shaping that anyone can do, so you’ll have something warm and lovely on the table in no time.

Why this recipe works

What makes Soft Ricotta Almond Biscuit Twists so reliable is the balance between moisture and structure. Ricotta cheese brings gentle hydration and a delicate creaminess that creates the soft interior we love. It adds dairy fat and protein without making the dough heavy, so the biscuits stay tender rather than dense. The combination of almond flour and all-purpose flour gives a subtle almond flavor while keeping enough gluten from the all-purpose flour to give the twists a light chew and a slightly crisp edge once baked. The almond flour also helps retain moisture, which is why these twists don’t dry out quickly.

Sugar is used sparingly to sweeten without overwhelming the ricotta’s milky notes. The butter, softened and mixed in, provides richness and encourages a golden, buttery finish on the exterior. The single egg acts as a binder and helps the dough hold together while contributing to the tender crumb. Vanilla extract rounds the flavor with a warm, familiar note that makes these biscuits feel like home. Baking powder is the gentle lift agent here; because the ricotta adds moisture, you don’t want too much leavening, just enough to lighten the dough and give the twists a soft rise.

Texture is the star: the interior should be soft and slightly springy, not cakey. The edges should brown just a touch for contrast. Almond slices sprinkled on top toast in the oven and introduce a pleasing, nutty crunch against the soft center. Ease of cooking matters, too—this recipe keeps steps simple and predictable so you can focus on the pleasure of baking rather than troubleshooting. Every ingredient plays a clear role: ricotta for softness, almond flour for flavor, all-purpose flour for structure, and butter and egg for richness and cohesion. That harmony is why these cookies are consistently satisfying whether you’re making a batch for yourself or for guests.

How to prepare Soft Ricotta Almond Biscuit Twists

Start by gathering your ingredients and letting the butter soften and the ricotta come a bit closer to room temperature. Preheat the oven so it’s ready when the dough is mixed; this helps with timing and gives the biscuits an immediate lift when they go in. The mixing is simple: cream the ricotta, butter, and sugar until smooth, then add the egg and vanilla. Separately whisk the dry ingredients, then fold them into the wet until just combined. The dough should be soft and slightly sticky but manageable with a lightly floured surface.

The most satisfying part of the process is rolling and shaping. There’s something comforting about pressing the dough out, cutting it into strips, and twisting them by hand. It’s tactile and gentle—no special equipment required—and it makes the kitchen smell wonderful as the almond slices toast. Place each twist on a parchment-lined sheet with a little space between and watch them puff and color in the oven. Let them cool just enough to handle; the centers are at their best when warm and tender. If you want a small twist on the presentation, stretch the strips a touch before you twist to show a pretty spiral when baked. Keep your motions light to preserve that pillowy texture.

Ingredients

1 cup ricotta cheese
1/2 cup almond flour
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
Almond slices for topping

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the ricotta cheese, sugar, and softened butter. Stir and mix until smooth.
Beat in the egg. Add the vanilla extract. Mix until well blended.
In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the ricotta mixture. Stir gently until just combined.
On a floured surface, roll out the dough. Keep the thickness moderate.
Cut the dough into twists or shapes. Twist strips gently to form twists.
Place shapes on a baking sheet lined with parchment paper. Sprinkle almond slices on top.
Bake for 15-20 minutes. Bake until golden brown. Let cool before enjoying.

Serving ideas

These twists are versatile and pair nicely with a few simple sides to make a welcoming spread. First, offer a bowl of warm, home-style soup for dipping or nibbling—think a creamy tomato or a light chicken and vegetable broth—both make the twists feel like part of a cozy dinner. Second, create a small cheese and fruit plate with mild cheeses, sliced apples, or pear; the biscuits’ almond notes play beautifully with fresh fruit and soft cheese. Third, set out a platter of mixed nuts and fresh grapes for an afternoon tea or casual gathering. For a drink, a pot of strong black tea or a nutty, lightly roasted coffee is a lovely complement. If you prefer something cool, a sparkling water with a squeeze of lemon keeps the flavors clean and bright.

When serving for guests, warm the twists for a few minutes in the oven at low heat to refresh their tenderness and release their scent. Present them on a simple wooden board or a small vintage plate to keep the mood homey and inviting. These ideas make it easy to turn a batch into a small, complete moment—whether that’s a mid-morning coffee break or a relaxed evening with friends.

Storing this recipe

Store leftover Soft Ricotta Almond Biscuit Twists in an airtight container at room temperature for up to two days if your kitchen is cool and dry. Because ricotta adds moisture, refrigeration will extend their life. In the fridge, place them in an airtight container and they will keep well for up to five days. If you want to freeze some for later, arrange them in a single layer on a tray to freeze solid, then transfer to a freezer bag or container. Freeze for up to one month for best quality.

To reheat from the fridge, let the biscuits come to room temperature for a few minutes and warm them in a 300°F oven for 5–7 minutes. From frozen, thaw in the refrigerator overnight or at room temperature for a couple of hours, then warm in a low oven for 8–10 minutes. For a quick microwave refresh, use short 10–15 second bursts on low power; be careful not to overdo it, or they can become rubbery. Reheating gently helps recover that freshly baked softness without drying the centers.

Helpful tips

First, don’t overwork the dough. A light hand gives you the tender, soft interior you want. Mix the wet and dry ingredients until they just come together; if you keep stirring, the all-purpose flour will develop too much gluten and the biscuits can become tough. Use a gentle folding motion and stop as soon as you see no dry streaks. If the dough seems too sticky to handle, chill it briefly for 10–15 minutes; a cooler dough is easier to roll and shape.

Second, measure your flours correctly. Spoon flours into the measuring cup and level with a straight edge rather than scooping directly from the bag, which can pack the flour and add more than the recipe intends. The almond flour should be lightly packed but not compressed. If you find your dough noticeably dry, add a teaspoon of ricotta at a time until the texture is soft and pliable. Conversely, if it’s too wet, dust your surface with a bit more all-purpose flour when rolling.

Third, watch your oven temperature and timing. Because these twists are small and rich, they brown quickly. Use an oven thermometer if your oven runs hot or cool, and start checking at the earlier bake time. Rotate the baking sheet halfway through if your oven has hot spots. For the best results, place almond slices on top just before baking so they toast nicely without burning. Finally, enjoy making these with someone; shaping and twisting become a gentle ritual that makes the kitchen feel like home.

Recipe variations

Lemon zest and glaze: Stir a teaspoon of finely grated lemon zest into the dough for a bright lift. After baking, brush with a thin lemon glaze made from powdered sugar and lemon juice for a sweet-tart finish.
Honey and orange: Replace half the sugar with honey for a deeper sweetness. Add a little orange zest and sprinkle lightly with chopped pistachios instead of almond slices for a colorful twist.
Savory twist: Reduce the sugar to 1 tablespoon and omit the vanilla. Stir in a tablespoon of finely grated Parmesan and 1/2 teaspoon of dried herbs like rosemary or thyme. Top with a pinch of flaky sea salt before baking for a savory biscuit perfect with soup.

Place a link to a related softer cake-style treat in one of your variation notes for inspiration with textures similar to tea cakes like soft almond ricotta tea cakes.

Common questions

Q: Can I make these dairy-free?
A: You can try a dairy-free ricotta alternative, but results will vary. Use a thicker plant-based ricotta and a dairy-free butter substitute. Expect a slightly different texture and adjust moisture as needed.

Q: Can I use all almond flour and skip the all-purpose flour?
A: Using only almond flour will make a denser, crumblier biscuit that won’t hold twists as well. If you need gluten-free, look for a tested gluten-free flour blend and follow a recipe adapted for that flour’s absorbency.

Q: How do I prevent the almond slices from burning?
A: Sprinkle them on right before baking and watch the last few minutes. If your oven tends to brown quickly, tent the tray with foil halfway through baking.

Q: Can I make the dough ahead of time?
A: Yes. Chill the shaped twists on a tray, then cover and refrigerate for up to 24 hours before baking. Alternatively, freeze shaped twists on a tray, then store in a bag and bake from frozen with an extra minute or two.

Conclusion

These Soft Ricotta Almond Biscuit Twists are a small joy that brings warmth to a table and comfort to the hands that shape them. For a traditional inspiration with a similar almond-and-ricotta profile, you might enjoy the classic take found in Italian almond ricotta cookies, which share the same gentle, nutty charm. Make a batch, savor a warm one with tea, and pass them around—good food makes good company.

Soft Ricotta Almond Biscuit Twists