Ricotta Cloud Squares with Almond Crunch (Printable Version)
Light, airy ricotta squares with a buttery almond topping—perfect for dessert or an elegant snack.
# What You Need:
→ Base
01 - 1 cup whole milk ricotta cheese
02 - 3/4 cup granulated sugar
03 - 2 large eggs
04 - 1/4 cup whole milk
05 - 1/4 cup vegetable oil
06 - 1 teaspoon pure vanilla extract
07 - 1 cup all-purpose flour
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon fine sea salt
→ Almond Crunch Topping
10 - 1/2 cup sliced almonds
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon unsalted butter, melted
13 - 1/2 teaspoon ground cinnamon
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large mixing bowl, whisk ricotta cheese, sugar, eggs, milk, oil, and vanilla extract until smooth and creamy.
03 - In a separate bowl, sift together flour, baking powder, and salt.
04 - Gradually fold dry ingredients into ricotta mixture until just combined. Avoid overmixing.
05 - Pour batter into prepared baking pan and spread evenly.
06 - In a small bowl, combine sliced almonds, sugar, melted butter, and cinnamon. Sprinkle evenly over batter.
07 - Bake for 30-35 minutes until top is golden and a toothpick inserted into center comes out clean.
08 - Cool completely in pan before lifting out and slicing into 12 squares.
# Expert Tips:
01 -
- The texture is somewhere between cake and cheesecake but lighter than either
- You can mix everything in one bowl and be done in under 20 minutes
- That almond topping creates this incredible buttery crisp that everyone fights over
02 -
- Overmixing once you add the flour makes these tough instead of tender
- Let them cool completely before slicing or they will fall apart
- The parchment paper overhang is non-negotiable for easy removal
03 -
- Room temperature ingredients prevent the batter from curdling and create a smoother texture
- The squares are done when the edges pull away slightly from the pan