Ingredients
For the Dough
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup cold milk
For the Ricotta Almond Filling
- 1 cup ricotta cheese, drained if necessary
- ⅓ cup finely ground almonds or almond flour
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 egg yolk
For Garnish
- Powdered sugar for dusting
- Sliced almonds for topping (optional)
- Honey drizzle (optional)
Instructions
In a mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the vanilla extract and cold milk, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
In a separate bowl, mix together the ricotta cheese, ground almonds, powdered sugar, vanilla extract, almond extract, and egg yolk. Stir until smooth and creamy. If the mixture is too runny, let it sit in the fridge to firm up while the dough chills.
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Cut into 3-inch squares or circles using a cookie cutter or knife.
Spoon a small amount of the ricotta almond filling into the center of each dough piece. Fold the dough over into a triangle or rectangle, pressing the edges together. Use a fork to crimp the edges for a decorative touch.
Place the filled pastries on a parchment-lined baking sheet. Bake for 18-20 minutes or until lightly golden.
Let the pastries cool slightly before dusting with powdered sugar or drizzling with honey. Garnish with sliced almonds for extra crunch if desired.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220
- Sugar: 8g
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g