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These Gluten-Free Soft Ricotta Almond Pillows sound like a delightful treat! They combine the nutty flavor of almond flour with a creamy ricotta filling, making them perfect for those who need or prefer gluten-free desserts. Here’s how to make them:
Gluten-Free Soft Ricotta Almond Pillows Recipe
Ingredients:
For the Dough:
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/2 cup butter (softened)
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon baking powder
- Pinch of salt
For the Ricotta Filling:
- 1 cup ricotta cheese (well-drained)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional, for a citrusy twist)
Instructions:
- Prepare the Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, almond extract, and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
- Prepare the Ricotta Filling:
- In a medium bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and lemon zest (if using). Mix until smooth and well combined. Set aside.
- Assemble the Pillows:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove the dough from the fridge and divide it into 12 equal portions. Roll each portion into a ball and flatten it into a disc with your hands.
- Place a teaspoon of the ricotta filling in the center of each disc. Fold the edges of the dough over the filling and pinch to seal, forming a small pillow shape.
- Place the filled pillows on the prepared baking sheet, seam-side down.
- Bake:
- Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden. The cookies will still be soft when you take them out but will firm up as they cool.
- Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Tips:
- Drain the Ricotta: Make sure the ricotta is well-drained to prevent the filling from being too watery.
- Add-Ins: Add a handful of mini chocolate chips or chopped nuts to the filling for extra texture and flavor.
- Storage: Store the cookies in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving.
- Glaze Option: Drizzle with a simple glaze made from powdered sugar and milk for an extra touch of sweetness.
These Gluten-Free Soft Ricotta Almond Pillows are a delicious and elegant treat that’s perfect for any occasion. Let me know if you try them or need more gluten-free dessert ideas! 😊🍪
