Description
These Italian Almond Ricotta Tea Cakes are soft, buttery, and infused with the delicate flavors of almond and ricotta. With a tender crumb and a dusting of powdered sugar, they’re the perfect treat for tea time or special occasions. Easy to make and irresistibly delicious!
Ingredients
- 1 cup ricotta cheese
- ¾ cup granulated sugar
- 1 teaspoon almond extract
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ¼ cup sliced almonds (for garnish)
- Powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter & Sugar: In a bowl, beat butter and sugar until light and fluffy.
- Mix Wet Ingredients: Add ricotta cheese and almond extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- Form Dough: Gradually mix dry ingredients into wet ingredients until just combined.
- Shape & Garnish: Scoop small portions of dough onto the prepared baking sheet and top with sliced almonds.
- Bake: Bake for 18-22 minutes or until the edges turn golden brown.
- Cool & Serve: Let cool before transferring to a wire rack. Dust with powdered sugar and enjoy!
Notes
- For a citrus twist, add 1 teaspoon of lemon or orange zest.
- Use a 1:1 gluten-free flour blend for a gluten-free version.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
