I bake a lot of ricotta-based treats, and Soft Ricotta Almond Biscuit Twists are one of those easy pleasures that feel special with minimal fuss. They stay tender thanks to ricotta, have a subtle almond flavor, and take just a single bowl and a short chill to make. If you like ricotta cookies, you’ll recognize the same soft texture that makes these irresistible and similar to some classic recipes like Italian ricotta almond cookies but shaped into delicate twists.
Why Make This Recipe
- They deliver a light, tender crumb from ricotta and a toasty almond crunch on top, balancing texture and flavor.
- These twists are quick to mix and come together in about 30–40 minutes, making them ideal for weeknight baking or last‑minute guests.
- They travel well for picnics or potlucks and pair beautifully with tea or coffee.
- You can adapt them easily for gluten‑free or dairy‑free diets with simple swaps.
- Personally, I love this recipe because the ricotta keeps the biscuits unexpectedly moist even after a day, so they rarely feel stale in my kitchen.
Recipe Overview
Prep time: 15 minutes (plus 20–30 minutes chill)
Cook time: 12–15 minutes per batch at 375°F (190°C)
Total time: 40–60 minutes depending on chill and batch size
Servings: Makes about 18 twists (2 inches wide, 3–4 inches long)
Difficulty: Easy — basic dough handling and simple shaping
Method: Mix a soft dough, chill briefly, roll into thin logs, cut into strips and twist, then bake until just golden.
My Experience Making This Recipe
I tested this recipe several times to balance ricotta moisture and flour so the twists stay soft but hold their shape. The key discovery was a short chill: 20–30 minutes firms the dough enough to twist without cracking while preserving the tender texture after baking.
How to Make Soft Ricotta Almond Biscuit Twists
Start by combining 1 cup whole‑milk ricotta (drained if very wet), 1/2 cup (113 g) cold unsalted butter cut into cubes, 1/3 cup (67 g) granulated sugar, 1 large egg, 1 tsp almond extract, 2 cups (240 g) all‑purpose flour, 2 tsp baking powder, and 1/4 tsp salt. Work the butter into the dry ingredients until pea‑sized with a pastry cutter or fork, then stir in the ricotta and egg until a soft, slightly tacky dough forms. Chill the dough 20–30 minutes, then roll into logs about 1/2 inch thick, cut into 3–4 inch strips and twist each strip twice. Brush lightly with a beaten egg or milk, sprinkle with sliced almonds and a little sugar, and bake on a parchment‑lined sheet at 375°F (190°C) for 12–15 minutes until the edges are faintly golden. Expect a tender, slightly springy interior and a pale golden exterior.
Expert Tips for Success
- Use whole‑milk ricotta and drain briefly in a fine sieve for 10–15 minutes if it’s very watery; excess moisture makes the dough too loose.
- Keep the butter cold and work it into the flour with a pastry cutter or two knives for the lightest texture; tiny butter bits create steam pockets that yield tenderness.
- Chill the dough before shaping—20–30 minutes is usually enough. Chilled dough minimizes spreading and makes clean twists.
- Bake on a preheated, light‑colored baking sheet for even browning; dark pans speed up browning and can overcook the bottoms. For texture inspiration, I often compare shaping and bake time with recipes like almond cardamom cake when thinking about almond flavor balance.
- Toast sliced almonds in a dry skillet for 3–4 minutes until fragrant and cool before topping to prevent burning in the oven.
How to Serve Soft Ricotta Almond Biscuit Twists
- Serve warm with a dusting of powdered sugar and a spoonful of jam for a simple dessert.
- Pair with tea or coffee for brunch; these twists complement fruit scones like raspberry almond scones for a lovely spread.
- Offer alongside savory mains as a light bread option—these go surprisingly well with creamy dishes such as beef stuffed shells with creamy ricotta filling at a family dinner.
- Plate several twists in a shallow wicker basket lined with a cloth napkin for a rustic presentation.
Storage and Reheating Guide
Store cooled twists in an airtight container at room temperature for up to 2 days to keep them tender. For longer storage, refrigerate up to 4 days; bring to room temperature before serving or reheat. Freeze baked twists in a single layer on a sheet until solid, then transfer to a freezer bag for up to 1 month. Reheat frozen or refrigerated twists in a 325°F (160°C) oven for 6–8 minutes covered loosely with foil to prevent over‑browning, or use a toaster oven for 4–6 minutes; avoid microwaving if you want to preserve crisp edges.
Recipe Variations
- Gluten‑free: Replace all‑purpose flour with a 1:1 gluten‑free blend (240 g) plus 1/4 tsp xanthan gum if your blend lacks it. Chill well; gluten‑free dough can be stickier.
- Dairy‑free/vegan: Use store‑bought almond ricotta or a blended silken tofu mixture and vegan butter; increase chilling time and watch browning closely.
- Citrus‑almond: Add 1 tsp lemon zest and swap half the almond extract for orange extract for bright, citrusy notes.
- Savory twist: Reduce sugar to 1 tbsp, omit almond extract, add 1 tbsp chopped fresh rosemary and 1/3 cup grated Parmesan for a savory biscuit version.
Nutritional Highlights
- Ricotta adds a good source of whey protein and calcium, contributing to filling, satisfying biscuits.
- Almonds provide healthy monounsaturated fats and a bit of fiber; however, these contain tree nuts and dairy.
- Allergen info: contains dairy, tree nuts (almonds), eggs, and gluten unless adapted; serve portion sizes of 1–2 twists for a sensible treat.
Troubleshooting Common Issues
- Dough too sticky to shape: chill it 10–20 minutes longer, flour your hands lightly, or fold in up to 2 tablespoons more flour, 1 tbsp at a time.
- Twists spread or lose definition in the oven: the butter may be too soft or the dough too warm—use colder butter and chill shaped twists for 10 minutes on the baking sheet before baking.
- Top almonds burned while edges not done: toast almonds lightly beforehand and reduce oven temp by 10–15°F, or tent with foil halfway through baking.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes — you can mix the dough, shape it into logs, wrap tightly, and refrigerate up to 24 hours before cutting and twisting. For longer storage, freeze raw logs on a sheet then transfer to a freezer bag for up to 1 month; slice and bake from frozen with an extra 2–4 minutes.
Q: Can I use part‑skim ricotta?
A: You can, but whole‑milk ricotta yields the best tender texture and flavor. If using part‑skim, reduce flour by 1–2 tablespoons or add a teaspoon of lemon zest to boost perceived richness.
Q: How do I get a crisp edge but a soft center?
A: Bake at 375°F (190°C) until the edges just turn golden (12–15 minutes). Use a light‑colored baking sheet and rotate halfway through baking for even color; tent with foil if the tops brown too quickly.
Q: Are these safe to freeze and reheat without losing texture?
A: Yes — fully baked twists freeze well up to 1 month. Reheat in a 325°F (160°C) oven for 8–10 minutes from frozen to restore warmth and texture; microwaving makes them soft and can remove crispness.
Soft Ricotta Almond Biscuit Twists
- Total Time: 45 minutes
- Yield: 18 twists 1x
- Diet: Vegetarian
Description
Delicate twists made with ricotta and almonds, offering a light, tender crumb and a delightful flavor ideal for any occasion.
Ingredients
- 1 cup whole-milk ricotta, drained if very wet
- 1/2 cup cold unsalted butter, cut into cubes
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- Sliced almonds for topping
- Beaten egg or milk for brushing
- Additional sugar for sprinkling
Instructions
- Combine ricotta, cold butter, sugar, egg, almond extract, flour, baking powder, and salt in a bowl.
- Work the butter into the dry ingredients until pea-sized.
- Stir in the ricotta and egg until a soft, slightly tacky dough forms.
- Chill the dough for 20-30 minutes.
- Roll into logs about 1/2 inch thick and cut into 3-4 inch strips.
- Twist each strip twice and place on a parchment-lined baking sheet.
- Brush with beaten egg or milk, sprinkle with sliced almonds and sugar.
- Bake at 375°F (190°C) for 12-15 minutes until edges are faintly golden.
Notes
Store cooled twists in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze. Use toasted sliced almonds to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 twist
- Calories: 200
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg