Ingredients
🥄 1 cup whole-milk ricotta cheese (drain excess liquid)
🥄 1/2 cup almond flour or finely ground blanched almonds
🥄 1/4 cup powdered sugar (plus more for dusting)
🥄 1 large egg
🥄 1/2 teaspoon vanilla extract
🥄 1/4 teaspoon almond extract
🥄 1/2 teaspoon baking powder
🥄 pinch salt
🥄 1/4 cup sliced almonds, lightly toasted (for topping)
Instructions
👨🍳 Drain ricotta in a fine-mesh strainer lined with a kitchen towel for 10-15 minutes.
👨🍳 Mix drained ricotta, egg, vanilla, and almond extract in a bowl until smooth.
👨🍳 Fold in almond flour, baking powder, and salt until just combined.
👨🍳 Scoop batter by tablespoons onto a parchment-lined baking sheet.
👨🍳 Bake at 350°F (175°C) for 12-15 minutes until golden edges pull away from pan.
👨🍳 Top with toasted sliced almonds before serving.
👨🍳 Dust with powdered sugar before serving.
Notes
Store in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months.
Nutrition
- Calories: 190
- Sugar: 6
- Sodium: 75
- Fat: 10
- Carbohydrates: 12
- Fiber: 1
- Protein: 7