Name: Soft Ricotta Almond Pillows
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese, drained; 1/4 cup granulated sugar; 1 teaspoon non-alcoholic vanilla extract; 1/2 teaspoon non-alcoholic almond extract; 1 large egg; 1 1/2 cups all-purpose flour, spooned and leveled; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup slivered almonds; 1/4 cup powdered sugar for dusting; Butter or oil for pan-frying

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Short, Catchy Intro:

So you want something pillowy, sweet, and slightly nutty but you also do not want to spend all evening in the kitchen? Same. These Soft Ricotta Almond Pillows come together like a snack-day miracle. They taste fancy enough to impress guests and lazy enough to make you feel like a genius with minimal effort. If you are into soft cookies that feel like little desserts disguised as clouds, stick around. Also, if you like trying other soft cookie recipes check out this Easy Churro Cookies for when you need options.

Why This Recipe is Awesome

It uses ricotta to make the texture impossibly soft. No one asks questions about dairy science when something tastes this good.
It is forgiving. Do not sweat small missteps. It is basically idiot proof, yes even I managed it.
You get crunchy almond bits inside for contrast. That soft meets crunch combo? Chef kisses, but without the whole chef ego.
It works as breakfast, snack, or dessert. Multitasking in food form. FYI this recipe plays well with fresh berries or a drizzle of syrup.

Ingredients You’ll Need

1 cup ricotta cheese, drained slightly if it looks watery
1/4 cup granulated sugar, not too sweet but perfect
1 teaspoon non-alcoholic vanilla extract, because flavor matters
1/2 teaspoon non-alcoholic almond extract, use less if you are shy about almond power
1 large egg, room temp helps
1 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder, the little lift genie
1/4 teaspoon salt, balances everything
1/4 cup slivered almonds, for crunch and personality
1/4 cup powdered sugar for dusting, pretty and tasty
Butter or oil for pan-frying, your call on richness

Step-by-Step Instructions

Drain Ricotta
Place ricotta cheese in a fine-mesh sieve lined with cheesecloth and set over a bowl. Refrigerate for at least 30 minutes, or up to 2 hours, to remove excess moisture. Transfer drained ricotta to a large mixing bowl.
Combine Wet Ingredients
To the drained ricotta, add granulated sugar, egg, non-alcoholic vanilla extract, and non-alcoholic almond extract. Whisk until smooth and well combined.
Combine Dry Ingredients
In a separate medium bowl, whisk together all-purpose flour, baking powder, and salt until uniformly combined.
Fold Dough & Add Almonds
Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Be careful not to overmix. Then, gently fold in the slivered almonds. The dough will be soft and slightly sticky.
Rest the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to allow the flour to hydrate and the dough to become easier to handle.
Shape Pillows
Lightly flour a clean surface. Divide the rested dough into 2-3 portions. Roll each portion into a rope, about 1/2 to 3/4 inch in diameter. Use a sharp knife or bench scraper to cut the rope into individual pillows, approximately 3/4 to 1 inch in length. Place shaped pillows on a parchment-lined baking sheet.
Cook Pillows
Bring a large pot of generously salted water to a gentle simmer. Gently slide a batch of 15-20 pillows into the simmering water. Cook for 2-3 minutes, or until they float to the surface and have cooked for an additional 30 seconds to 1 minute. Using a slotted spoon, carefully remove cooked pillows and set aside.
Optional: Pan-Fry for Golden Perfection
In a large non-stick skillet, melt butter or heat oil over medium heat. Add cooked ricotta pillows in a single layer and sauté for 2-3 minutes, tossing occasionally, until lightly golden and slightly crisp on all sides. This step adds a delicious depth of flavor and texture.
Serve Immediately
Arrange the warm Soft Ricotta Almond Pillows on a serving platter. Dust generously with powdered sugar. Optionally, serve with fresh berries, lemon curd, or a drizzle of maple syrup for added enjoyment. Best served fresh.

Common Mistakes to Avoid

Thinking you can skip draining the ricotta. Nope. Too wet ricotta ruins the dough and gives you sad, floppy pillows.
Overmixing the dough. Mix until combined and stop. You do not need to build gluten skyscrapers here.
Cutting pillows too big. If they are huge they will undercook in the center or feel heavy. Keep them bite sized.
Dropping them violently into the water. Be gentle or you will get a clump of sadness instead of neat pillows.
Skipping the optional pan-fry if you want texture. If you want that little golden exterior, take the extra two minutes. Trust me.

Alternatives & Substitutions

No ricotta on hand? You can try cottage cheese blended until smooth. IMO the texture differs but it still works in a pinch.
Want nut free? Swap slivered almonds for pepitas or skip nuts altogether. The pillows are still soft and delightful.
Out of powdered sugar? Toss them with a little cinnamon sugar or dust with cocoa powder for a different vibe.
Need vegan options? Use a vegan ricotta substitute and an egg replacer like a flax egg. I have not perfected it, but results can be surprisingly good.
Prefer baked instead of poached and pan-fried? You can bake at 350 F for about 12 minutes until lightly golden, but you will miss the delicate chew you get from the simmer method.

FAQ

Can I use store-bought ricotta or should I make my own?
Store-bought works fine. If you make your own you can brag about it. Either way, drain well.
Do these freeze well?
Yes you can freeze cooked pillows in a single layer, then transfer to a bag. Reheat in a skillet or oven. They lose a touch of freshness but still tasty.
Can I skip the egg?
You can try an egg replacer but the egg helps bind and give lift. If you skip it expect a slightly denser texture.
Are these actually cookies or little dumplings?
Good question. They behave like dumplings but taste like dessert cookies. Call them whatever makes you happy.
Can I use almond meal instead of slivered almonds?
Sure. Almond meal will integrate more into the dough and give a different mouthfeel. If you like bold almond flavor use a little extra almond extract.
What if my pillows fall apart in the water?
That usually means the dough was too wet or not rested enough. Chill the dough longer and handle gently.

Final Thoughts

You made it to the end, which means you are basically a pillow master now. These Soft Ricotta Almond Pillows deliver that soft, melt-in-your-mouth moment with a cheeky crunch. Serve them warm, dust them like you care, and share them if you must. Go impress someone or eat them all yourself. You earned it.

Conclusion

Want another similar take or more inspiration? Check out this full recipe for a similar version at Soft Ricotta Almond Pillows Recipe. If you love the ricotta and almond combo and want a cookie-style comparison, take a look at Italian Almond Ricotta Cookies – This Italian Kitchen.