Description
Deliciously soft ricotta cookies with a hint of almond and lemon zest, dusted with powdered sugar.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/4 cup almond flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg, lightly beaten
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ricotta cheese, powdered sugar, almond flour, vanilla extract, almond extract, and the lightly beaten egg. Stir until the mixture is smooth and creamy.
- In another bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest until well combined.
- Gradually add the flour mixture to the ricotta mixture, mixing gently until a soft dough forms. Be careful not to overmix; just until combined.
- Using a spoon or a cookie scoop, drop rounded tablespoons of the dough onto the prepared baking sheet, leaving enough space between each pillow for spreading.
- Bake the pillows in the preheated oven for 12-15 minutes or until they are lightly golden. The tops should feel soft to the touch but set.
- Once baked, remove from the oven and let the pillows cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
Notes
- For best results, ensure the ricotta cheese is well-drained.
- Adjust baking time based on your oven’s performance for perfect texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg