Dessert

Soft Ricotta Almond Pillows Recipe

ByMaya Arden January 28, 2026January 28, 2026

Introduction

Soft Ricotta Almond Pillows are delicate, tender cookies with a subtle almond flavor and a light, airy texture. Perfect for a cozy afternoon treat, these pillows balance sweetness and zest in every bite.

Two stacked golden brown almond croissants sit on a white marbled surface, each croissant richly layered with flaky, airy pastry visible in the middle. Both top and bottom croissants are dusted heavily with white powdered sugar and decorated with thin, light brown almond slices scattered across the top and around the base. The texture of the croissants looks crisp and light with a delicate crunch, contrasted by the soft inner layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup ricotta cheese
1/2 cup almond flour

1/4 cup granulated sugar
1 large egg

1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Zest of 1 lemon
1/4 teaspoon salt
1/2 teaspoon baking powder

Powdered sugar, for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a mixing bowl, combine the ricotta cheese, almond flour, and granulated sugar. Stir until the mixture is smooth.

Step 3: Add the egg, almond extract, vanilla extract, lemon zest, salt, and baking powder to the bowl. Mix until a slightly sticky dough forms.
Step 4: Using a spoon, scoop about 1 tablespoon of dough and shape it into a small ball. Place each ball on the prepared baking sheet, spacing them about 2 inches apart.
Step 5: Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.

Step 6: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Step 7: Once cooled, dust the cookies with powdered sugar before serving.

Tips & Variations

For extra crunch, fold in a handful of chopped almonds before baking.

Substitute lemon zest with orange zest for a different citrus note.
Use vanilla extract alone if you prefer a milder almond flavor.
Make sure the ricotta is well drained to avoid soggy dough.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in a low oven for a few minutes if you prefer them warm before serving.