Ricotta Cloud Squares Almond Crunch (Printable)

Light, fluffy ricotta squares with sweet almond crunch topping

# What You'll Need:

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

10 - 1/2 cup sliced almonds

11 - 2 tablespoons granulated sugar

12 - 1 tablespoon unsalted butter, melted

13 - 1/2 teaspoon ground cinnamon

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.

02 - Whisk ricotta, sugar, eggs, milk, oil, and vanilla in large bowl until smooth and creamy.

03 - Sift flour, baking powder, and salt in separate bowl.

04 - Gradually fold dry ingredients into ricotta mixture until just combined. Avoid overmixing.

05 - Transfer batter to prepared pan and spread evenly.

06 - Combine sliced almonds, sugar, melted butter, and cinnamon in small bowl.

07 - Sprinkle almond mixture evenly over batter. Bake 30-35 minutes until golden and toothpick inserted in center comes out clean.

08 - Cool completely in pan before lifting out and cutting into 12 squares.

01 -

The texture is impossibly light, like eating a sweet cloud that somehow stayed solid long enough to land on your plate
That almond topping creates this perfect buttery crunch that makes every bite feel like a tiny celebration

02 -

Overmixing the batter is the number one way to ruin these squares, so fold gently and stop as soon as the flour disappears
These need to cool completely before slicing or they will fall apart, but the wait is absolutely worth it

03 -

Room temperature ingredients incorporate more easily and create a more uniform texture
Use a light-colored pan to prevent the bottom from overbaking before the top is golden