Description
A soft, creamy Italian dessert featuring ricotta and almond flavors, perfect for any occasion and easy to prepare in about 30 minutes.
Ingredients
Scale
- 2 cups (450g) whole-milk ricotta cheese
- 1 cup (100g) almond flour
- ½ cup (100g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ¼ cup (30g) all-purpose flour
- Pinch of salt
- Powdered sugar for dusting
- ½ cup sliced or chopped almonds (optional, for toasting and garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheet or pan with parchment paper.
- Toast the almonds (optional): Place ½ cup sliced or chopped almonds in a dry skillet over medium heat. Stir frequently for 3-5 minutes until golden and fragrant. Set aside to cool.
- In a medium bowl, sift together the almond flour, all-purpose flour, and salt. Set aside.
- In a large bowl, beat the ricotta with an electric mixer or whisk until smooth and creamy, about 2 minutes.
- Gradually add the granulated sugar to the ricotta, beating until combined. Then add eggs one at a time, beating well after each addition.
- Stir in the almond and vanilla extracts gently with a spatula.
- Slowly fold the dry mixture into the wet ingredients, keeping the batter light and thick but spoonable. Do not overmix.
- Using a spoon or small scoop, drop dollops of batter onto the prepared baking sheet, spacing about 2 inches apart. Sprinkle toasted almonds on top if desired.
- Bake for 20-25 minutes, until pillows are set and lightly golden around edges but still soft in the middle.
- Let cool slightly on the baking sheet, then transfer to a wire rack. Dust generously with powdered sugar before serving.
Notes
If batter is too thick, add a tablespoon of milk or cream to loosen. Avoid overmixing after adding flour to keep pillows light. Toasting almonds enhances flavor. Use room temperature eggs for best texture. Check baking at 20 minutes to avoid drying out. Serve slightly warm or at room temperature. Store in airtight container in fridge up to 3 days or freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 pillow (approximat
- Calories: 160
- Sugar: 7
- Sodium: 90
- Fat: 11
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 2
- Protein: 6
Keywords: ricotta dessert, almond pillows, Italian dessert, soft dessert, easy dessert, creamy ricotta, almond flour dessert