If there’s one dessert I can never resist making, it’s these soft ricotta almond pillows. They’re light, tender, and have the most delicate almond flavor that makes each bite feel like it’s straight out of an Italian bakery. I first stumbled upon this recipe while looking for a simple yet elegant cookie to serve at a holiday brunch, and they quickly became a family favorite. The combination of creamy ricotta, almond essence, and soft powdered sugar on top is pure magic.
Whether I’m baking these for a special gathering or just to have a little something sweet with my coffee, these ricotta almond pillows always hit the spot. Let me show you why they work and how easy they are to make.
Why This Recipe Works
These little pillows are special for so many reasons. Here’s why I love them and why I think you will too:
- Ricotta keeps them moist and soft: No dry cookies here, just tender little bites that stay fresh for days.
- Almond extract adds elegance: A subtle almond flavor elevates these simple cookies to something truly memorable.
- Easy to make: No fancy techniques required — just mix, scoop, and bake.
- Perfect texture: Light, fluffy, and just dense enough to feel satisfying.
- Versatile and customizable: You can easily drizzle with glaze, dip in chocolate, or dust with extra powdered sugar.
Ingredients You’ll Need
(Makes about 24 cookies | Prep Time: 10 minutes | Cook Time: 12-15 minutes)
- 1 cup ricotta cheese (drained if watery)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar, for dusting
Optional Almond Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon almond extract
How I Make Soft Ricotta Almond Pillows (Step-by-Step)
1. Cream the Butter, Sugar, and Ricotta
I start by beating the softened butter, granulated sugar, and ricotta cheese together in a large bowl until smooth and creamy. This step is key for that soft, tender texture.
2. Add Eggs and Almond Extract
Once the mixture is fluffy, I add the eggs one at a time, beating after each addition. Then I stir in the almond extract. The batter smells amazing at this point.
3. Combine the Dry Ingredients
In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients to the ricotta mixture, stirring until just combined. The dough will be soft and slightly sticky.
4. Scoop and Bake
Using a small cookie scoop or tablespoon, I drop mounds of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. I bake at 350°F for 12-15 minutes, or until the edges are lightly golden and the centers are set.
5. Cool and Finish
Once out of the oven, I let the cookies cool completely on a wire rack. Then I either dust them generously with powdered sugar or drizzle with almond glaze for extra sweetness.
My Favorite Tips for Perfect Ricotta Almond Pillows
- Drain the ricotta if it’s watery: This prevents the dough from becoming too loose.
- Don’t overbake: These cookies are meant to be soft, so take them out as soon as the tops are set.
- Let them cool fully before glazing or dusting: This keeps the glaze or sugar from melting into the cookies.
- Store in an airtight container: They stay soft for up to five days, but they rarely last that long in my house.
- Make them ahead: These freeze beautifully if you want to prep for special occasions.
What I Serve With Soft Ricotta Almond Pillows
These delicate cookies are perfect for so many occasions. Here’s how I like to serve them:
- With a hot espresso or cappuccino for an afternoon treat
- As part of a holiday cookie platter with biscotti and amaretti
- Alongside fresh berries and whipped cream for a light dessert
- Wrapped in little boxes as edible gifts for friends and neighbors
FAQs (From My Kitchen to Yours)
Q: Can I substitute vanilla extract for almond?
A: Yes, but almond really makes these cookies stand out. Vanilla will work if that’s what you have on hand.
Q: Can I add lemon zest for a different twist?
A: Absolutely! Lemon zest brightens the flavor and pairs beautifully with the almond.
Q: How do I store these cookies?
A: I keep them in an airtight container at room temperature for up to five days, or freeze them for longer storage.
Q: Can I use part-skim ricotta?
A: Yes, just be sure to drain it well to avoid extra moisture.
Why These Soft Ricotta Almond Pillows Deserve a Spot in Your Baking Routine
These cookies are simple, elegant, and full of flavor. They’re the kind of treat that looks impressive but takes very little effort to make. Whether you’re baking for a special occasion or just want to indulge in something soft and sweet, these ricotta almond pillows are the perfect choice. I’ve made them for birthdays, baby showers, and holiday brunches, and they’re always met with smiles and requests for the recipe.
Give them a try — I promise they’ll become one of your favorite go-to bakes, just like they are for me.
The Delicate Treat I Can’t Stop Baking: Soft Ricotta Almond Pillows
Ingredients
- 1 cup ricotta cheese (drained if watery)
- 2 cups unsalted butter
- 1 cup granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 cup powdered sugar
- 2 teaspoons almond extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the ricotta cheese and almond extract to the mixture and mix until well blended.
- In a separate bowl, whisk together the baking powder, salt, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of the dough onto 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 a few minutes before transferring to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar before serving.
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