Ingredients
- Ricotta cheese, whole milk (drained): 15 ounces
- Almond flour: 1 cup
- Granulated sugar: 1/4 cup
- Egg: 1 large
- Almond extract: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, melted: 2 tablespoons
- Powdered sugar, for dusting: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a medium bowl, combine the drained ricotta cheese, almond flour, granulated sugar, egg, almond extract, and salt. Mix until just combined; do not overmix.
- Step 3: Drop spoonfuls of the ricotta mixture onto the prepared baking sheet, forming small "pillows." Ensure they are spaced apart.
- Step 4: Brush the tops of the ricotta pillows with the melted butter.
- Step 5: Bake for 15-20 minutes, or until the pillows are lightly golden brown.
- Step 6: Let the ricotta pillows cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Store cooled pillows in an airtight container in the refrigerator to maintain their delicate texture.
- For a warm treat, gently reheat in a low oven or microwave for a few seconds, being careful not to overcook.
- Serve these pillows with a dollop of fresh whipped cream and a sprinkle of toasted almonds for added indulgence.
- Don't overmix the batter – a light hand ensures the pillows stay soft and airy instead of dense.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American