Easy Ricotta Cloud Squares Almond (Printable Version)

Light, airy ricotta squares with a crispy almond topping. A delicate dessert that's simple to make and impressive to serve.

# What You'll 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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together ricotta cheese, sugar, eggs, milk, oil, and vanilla extract in a large bowl until smooth and creamy.
03 - Sift together flour, baking powder, and salt in a separate bowl.
04 - Gradually fold dry ingredients into ricotta mixture until just combined. Avoid overmixing.
05 - Spread batter evenly into prepared baking pan.
06 - Combine sliced almonds, sugar, melted butter, and cinnamon in a small bowl.
07 - Sprinkle almond mixture evenly over batter.
08 - Bake for 30 to 35 minutes until top is golden and a toothpick inserted into center comes out clean.
09 - Cool completely in pan before lifting out and slicing into 12 squares.

# Expert Hints:

01 -
  • They somehow manage to feel both indulgent and weightless, like eating a sweet cloud that stayed put long enough to be sliced
  • The almond topping creates this incredible crispy contrast that makes every bite interesting
  • They come together in about five minutes of active work but taste like something from an Italian bakery
02 -
  • Room temperature ricotta blends much more smoothly than cold ricotta, which leaves tiny grainy bits throughout
  • The almond topping can burn quickly so check at 25 minutes and tent with foil if it is getting too dark
  • These actually taste better on day two when the flavors have had time to settle and the topping gets even crunchier
03 -
  • Weighing your ricotta by grams instead of using cup measures gives you more consistent results since different brands pack differently
  • Letting the bars cool completely in the pan rather than removing them warm prevents the edges from crumbling

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