Pin It These delicate ricotta-based squares feature an incredibly light, cloud-like texture that melts in your mouth. The creamy whole milk ricotta base creates a tender crumb, while the sweet almond crunch topping adds delightful contrast and sophistication.
The preparation comes together quickly with simple pantry staples, and the 35-minute baking time develops golden edges and a perfectly set center. Cooling completely ensures clean slices and optimal texture.
Optional citrus zest or berry garnishes offer elegant variations for special occasions, while the straightforward method makes these squares approachable for bakers of any skill level.
The first time I made these ricotta squares, my kitchen smelled like an Italian bakery on a Sunday morning. I had half a container of ricotta leftover from making lasagna the night before and couldn't bear to let it sit in the back of my fridge until it turned into a science experiment. These cloud-like treats have since become my go-to when I want something that feels impressive but takes almost no effort to pull together.
Last spring, my neighbor Sarah knocked on my door just as these were coming out of the oven. She ended up staying for coffee and we ate three squares each while standing at the counter, still warm from the pan. Now every time I smell cinnamon and butter melting together, I think about that lazy afternoon.
Ingredients
- Whole milk ricotta cheese: Full fat makes all the difference here for that creamy luxurious texture
- Granulated sugar: You need this amount to balance the tang of the ricotta without becoming cloying
- Large eggs: Bring them to room temperature first so they incorporate smoothly
- Whole milk: Creates tenderness in the crumb
- Vegetable oil: Keeps the squares moist for days unlike butter which can firm up
- Pure vanilla extract: Dont even think about using imitation here
- All-purpose flour: Gives structure without weighing down the delicate base
- Baking powder: Make sure its fresh or these wont rise properly
- Fine sea salt: Just enough to enhance the other flavors
- Sliced almonds: Get the ones that are actually sliced not chopped for better coverage
- Unsalted butter melted: Use high-quality butter since this is where most of the flavor lives
- Ground cinnamon optional: I never skip it but you can if you prefer pure almond flavor
Instructions
- Get your oven ready:
- Preheat to 350°F and line an 8x8 pan with parchment letting the edges hang over like little handles
- Whisk the wet ingredients:
- Beat ricotta sugar eggs milk oil and vanilla until completely smooth with no lumps remaining
- Combine the dry ingredients:
- Sift flour baking powder and salt in another bowl to aerate them
- Fold together gently:
- Add dry ingredients to ricotta mixture and fold until just combined
- Spread into the pan:
- Pour batter evenly and smooth the top with an offset spatula or the back of a spoon
- Make the almond crunch:
- Toss almonds sugar butter and cinnamon together until well coated
- Bake until golden:
- Bake 30 to 35 minutes until the top is golden brown and a toothpick comes out clean
- Cool completely:
- Let cool fully in the pan before lifting out and slicing into 12 squares
Pin It My daughter requested these for her classroom bake sale last year and I had to triple the recipe. The teacher asked for the recipe afterward which is basically the highest compliment a dessert can get in elementary school.
Making Ahead
I actually think these taste better the next day when the flavors have had time to settle. Wrap them tightly and they will stay fresh for up to three days though they have never lasted that long in my house.
Serving Suggestions
Serve them plain or dress them up with fresh berries and a light dusting of powdered sugar. They are also incredible with a cup of espresso or a glass of dessert wine like moscato.
Flavor Variations
Add lemon or orange zest to the batter for a bright citrus twist that cuts through the richness. You can also swap honey for the sugar in the topping for a deeper more complex sweetness.
- Try almond extract instead of vanilla for an even more intense nutty flavor
- Press some fresh berries into the batter before baking for a pretty presentation
- Sprinkle sea salt over the topping right before baking for a sweet salty finish
Pin It These ricotta cloud squares are the kind of dessert that makes people think you spent hours in the kitchen when really you were just sitting around waiting for the oven timer to beep.
Recipe FAQs
- → What makes these squares light and fluffy?
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The combination of whole milk ricotta and eggs creates an airy, tender crumb. Folding the dry ingredients gently prevents overmixing, which maintains the delicate cloud-like texture.
- → Can I make these ahead of time?
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Yes, these squares keep well for up to 3 days when stored in an airtight container at room temperature. The almond topping maintains its crunch, making them perfect for preparing in advance.
- → What's the best way to slice them cleanly?
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Cool completely in the pan before removing. Use the parchment overhang to lift the entire block out, then cut with a sharp knife wiped clean between slices for neat edges.
- → Can I substitute the almonds?
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Sliced almonds work best for even coverage and texture. You could try chopped hazelnuts or pecans, though the baking time may vary slightly depending on the nut's natural oil content.
- → How do I know when they're done baking?
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The top should be golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges will pull slightly away from the pan.
- → Can I add different flavors?
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Yes! Lemon or orange zest adds bright citrus notes. You could also incorporate almond extract instead of vanilla, or add a pinch of nutmeg to the topping for warmth.
