Introduction
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These Gluten-Free Soft Ricotta Almond Pillows are light, fluffy, and bursting with almond flavor. The ricotta cheese keeps them moist, while the almond flour ensures a delicate, soft texture. Perfect for breakfast, dessert, or a sweet snack!
Ingredients
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup ricotta cheese (full-fat for best texture)
- 1/3 cup honey or maple syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 large egg
Optional Add-ins:
- 1/4 cup finely chopped almonds
- 1/4 cup dark chocolate chips (gluten-free)
Topping:
- Powdered sugar (for dusting)
- Sliced almonds (for garnish)
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together almond flour, gluten-free all-purpose flour, baking powder, baking soda, and salt.
- Set aside.
Step 3: Combine Wet Ingredients
- In a large bowl, whisk together ricotta cheese, honey (or maple syrup), melted butter, almond extract, vanilla extract, and egg.
- Stir until smooth and well combined.
Step 4: Mix and Fold
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- If using, gently fold in chopped almonds or chocolate chips.
Step 5: Shape the Pillows
- Using a spoon or cookie scoop, drop small mounds of dough onto the prepared baking sheet.
- Leave about 2 inches of space between each.
Step 6: Bake
- Bake for 12-15 minutes, or until the edges turn golden brown and the tops feel set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 7: Garnish and Serve
- Once cooled, lightly dust with powdered sugar and sprinkle with sliced almonds.
- Serve and enjoy!
Tips for the Best Ricotta Almond Pillows
- Use full-fat ricotta for extra moisture and creaminess.
- Do not overmix the batter; it keeps the texture light and fluffy.
- Make ahead: Store dough in the fridge for up to 24 hours before baking.
- For extra almond flavor, toast the sliced almonds before adding them as garnish.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in a sealed container for up to 1 week.
- Freezer: Freeze for up to 3 months; thaw at room temperature before serving.
These Gluten-Free Soft Ricotta Almond Pillows are a melt-in-your-mouth treat that everyone will love! 🍪🥛
