Gluten-Free Soft Ricotta Almond Pillows 🕊️💫
A delicate almond cookie with a creamy ricotta surprise inside!
📝 Ingredients
For the Dough:
🌰 1 cup almond flour
🍚 1/2 cup granulated sugar
🧈 1/2 cup butter, softened
🍥 1/2 tsp almond extract
🍦 1/2 tsp vanilla extract
🥚 1 large egg
🥄 1/2 tsp baking powder
🧂 Pinch of salt
For the Ricotta Filling:
🧀 1/2 cup ricotta cheese (drain excess moisture if needed)
🍬 2 tbsp powdered sugar
🍋 Optional: zest of 1 lemon for brightness
👩🍳 Instructions
Make the Dough:
In a bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla, and almond extract.
Stir in almond flour, baking powder, and salt until a soft dough forms. Chill for 30 minutes.
Prepare the Filling:
In a separate bowl, mix ricotta, powdered sugar, and lemon zest (if using) until smooth. Chill while dough rests.
Assemble the Cookies:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Scoop about 1 tbsp of dough, flatten into a disc. Add 1 tsp of ricotta filling in the center. Fold and seal edges to form a ball. Place seam-side down on baking sheet.
Bake:
Bake for 12–15 minutes or until edges are just golden. Let cool on a wire rack.
Optional Topping:
Dust with powdered sugar or drizzle with a light almond glaze!
✨ Storage:
Keep in an airtight container in the fridge for up to 4 days. They’re even better the next day!