Ricotta Cloud Squares Almond Crunch (Printable)
Light, fluffy ricotta squares with sweet almond crunch topping.
# 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
# How To Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large mixing bowl, whisk together 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. Do not overmix.
05 - Pour batter into prepared baking pan and spread evenly.
06 - In a small bowl, combine sliced almonds, sugar, melted butter, and cinnamon. Sprinkle mixture 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 Suggestions:
01 -
- The texture is impossibly light, like eating a sweet cloud that still satisfies that craving for something substantial
- The almond topping creates this incredible crunch that makes every bite feel like a tiny celebration
02 -
- Overmixing the batter will make your squares dense instead of cloud-like, so stop as soon as the flour disappears
- These need to cool completely before slicing, otherwise they'll crumble and you'll lose that perfect square shape
03 -
- Let your ricotta come to room temperature before mixing, it incorporates much more smoothly
- Use a light-colored pan to prevent the bottom from over-browning before the center is done