Soft Ricotta Almond Pillows 

Soft Ricotta Almond Pillows are delicate, melt‑in‑your‑mouth cookies made with creamy ricotta and almond flour for an airy, light texture. Naturally gluten‑free and subtly sweet, they strike the perfect balance between nutty richness and tender simplicity. With minimal ingredients and a fuss‑free process—just mix, drop, bake, and dust—these pillows are ideal for tea time, dessert boards, or a refined snack. Whether you’re a novice or a seasoned baker, this recipe delivers effortless elegance and flavor in under 30 minutes. 

Ingredients

• 1 cup ricotta cheese
  
  

• ½ cup almond flour
  
  

• ¼ cup powdered sugar
  
  

• ½ tsp vanilla extract
  
  

• ¼ tsp almond extract
  
  

• 1 large egg
  
  

• ½ tsp baking powder
  
  

• Pinch of salt
  
  

• ¼ cup sliced almonds (for topping)
  
  

• Powdered sugar, for dusting
  
  

Directions

1. Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
   
   

2. In a large bowl, whisk together ricotta, almond flour, powdered sugar, vanilla and almond extracts, egg, baking powder, and salt until smooth and slightly thick.
   
   

3. Drop spoonfuls of batter (~1 Tbsp) onto prepared sheet, spacing about 2 in apart. Flatten gently and top each mound with sliced almonds.
   
   

4. Bake 15–20 minutes, until edges are light golden and centers are set.
   
   

5. Let cool on the sheet for 5 minutes, then transfer to a wire rack. Once fully cooled, dust with powdered sugar and serve warm or at room temperature.
   
   

Nutrients

(Approximate per pillow; yields about 12 cookies)

• Calories: ~120 kcal
  
  

• Protein: ~4 g
  
  

• Fat: ~7 g
  
  

• Carbohydrates: ~9 g
  
  

• Sugars: ~4 g