Italian Almond Ricotta Tea Cakes – A Delicate & Buttery Delight

Why You’ll Love This Recipe

• Rich & Buttery Texture – The combination of ricotta and butter creates a melt-in-your-mouth experience.
• Perfectly Balanced Flavor – The almond extract and almond flour enhance the nutty flavor without overpowering the delicate sweetness.
• Easy to Make – With simple ingredients and straightforward steps, these tea cakes are perfect for both beginners and experienced bakers.
• Great for Any Occasion – Serve them at brunch, tea time, or as a light dessert after dinner.
• Beautiful Presentation – The sliced almonds on top and a dusting of powdered sugar make these cakes look bakery-worthy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ricotta cheese
• Granulated sugar
• Almond extract
• Salt
• Unsalted butter (softened)
• All-purpose flour
• Almond flour
• Baking powder
• Sliced almonds (for garnish)
• Powdered sugar (for dusting)

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the ricotta cheese and almond extract, mixing until well combined.
4. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Scoop small portions of the dough onto the prepared baking sheet, spacing them slightly apart.
7. Sprinkle sliced almonds over the top of each tea cake for garnish.
8. Bake for 18-22 minutes, or until the edges turn golden brown.
9. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
10. Once fully cooled, dust with powdered sugar and serve.

Servings and Timing

• Servings: Makes about 12 small tea cakes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Citrus Twist: Add a teaspoon of lemon or orange zest for a bright, citrusy flavor.
• Chocolate Drizzle: Drizzle melted dark chocolate over the cooled tea cakes for a rich contrast.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Vanilla Infusion: Swap almond extract for vanilla extract for a classic flavor profile.
• Berry Addition: Fold in a handful of finely chopped dried cranberries or raspberries for a fruity touch.

Storage/Reheating

• Storage: Keep the tea cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
• Freezing: Freeze in a single layer in an airtight container for up to 3 months. Thaw at room temperature before serving.
• Reheating: If you prefer them warm, heat them in a 300°F (150°C) oven for 5 minutes or microwave for 10-15 seconds.

FAQs

1. Can I make these tea cakes ahead of time?

Yes! You can bake them a day in advance and store them in an airtight container. Dust with powdered sugar just before serving.

2. Can I substitute the ricotta cheese?

You can use mascarpone cheese or Greek yogurt, but the texture may be slightly different.

3. How do I prevent my tea cakes from becoming too dry?

Make sure not to overbake them, and always use full-fat ricotta for the best moisture content.

4. Can I use almond meal instead of almond flour?

Yes, but almond meal has a coarser texture, which may make the cakes slightly denser.

5. What’s the best way to serve these tea cakes?

They pair beautifully with tea, coffee, or a light dusting of cinnamon along with the powdered sugar.

6. Can I make these in a muffin tin?

Yes, but they will take slightly longer to bake—around 22-25 minutes.

7. Can I add a glaze instead of powdered sugar?

Absolutely! A simple glaze of powdered sugar and milk would add a lovely touch.

8. Do I need to chill the dough before baking?

No, these can be baked immediately, but chilling for 15 minutes can help the flavors develop more.

9. Can I use salted butter instead of unsalted?

Yes, just reduce the added salt to balance the flavor.

10. What’s the difference between tea cakes and regular cookies?

Tea cakes are softer and more delicate than cookies, with a cake-like texture that melts in your mouth.

Conclusion

Italian Almond Ricotta Tea Cakes are the perfect combination of delicate, buttery, and nutty flavors. They’re simple to make, visually appealing, and wonderfully soft with just the right amount of sweetness. Whether you’re hosting a brunch, enjoying an afternoon tea, or just craving a light treat, these little cakes are sure to impress. Give them a try and enjoy a touch of Italian-inspired elegance in every bite!