Description
Soft Ricotta Almond Biscuit Twists are tender, lightly sweet Italian-style biscuits made with creamy ricotta, almond extract, and simple pantry staples for a soft bakery-style texture that is perfect for brunch, dessert, or holiday baking.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1 cup whole milk ricotta cheese
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup sliced almonds
1/2 cup powdered sugar
1 to 2 tablespoons milk
Instructions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and granulated sugar.
3. In a separate bowl, mix the ricotta, melted butter, egg, almond extract, and vanilla extract until smooth.
4. Add the dry ingredients to the ricotta mixture and stir just until a soft dough forms. Fold in the sliced almonds.
5. Lightly flour your work surface and divide the dough into 12 equal portions.
6. Roll each portion into a short rope, then twist gently and place on the prepared baking sheet.
7. Bake for 16 to 20 minutes, until lightly golden around the edges and still soft in the center.
8. Cool on the pan for 5 minutes, then transfer to a wire rack.
9. Mix the powdered sugar with 1 to 2 tablespoons milk to make a light glaze, then drizzle over the cooled biscuit twists if desired.
Notes
Use whole milk ricotta for the softest and richest texture.
Do not overmix the dough or the biscuits can turn heavy instead of tender.
A light glaze works best here because it adds sweetness without covering the delicate almond flavor.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 biscuit twist
- Calories: 168
- Sugar: 10g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 28mg