Soft Ricotta Almond Biscuit Twists
Delightful biscuit twists that combine the creaminess of ricotta cheese with nutty almond flour for a soft and chewy treat, perfect for any occasion.
Ingredients
Biscuit Ingredients
- 1 cup ricotta cheese
- ½ cup almond flour
- ½ cup all-purpose flour For a gluten-free version, substitute with a gluten-free blend.
- ¼ cup sugar Can substitute with honey or maple syrup.
- ¼ cup butter, softened
- 1 large egg Can substitute with flaxseed meal mixed with water for vegan option.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- to taste almond slices for topping
Instructions
Preparation
- Start by measuring out all your ingredients. Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the ricotta cheese, sugar, and softened butter. Stir until smooth.
- Beat in the egg and then add the vanilla extract.
- In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture. Stir gently until just combined.
- On a lightly floured surface, roll out the dough to about 1/2 inch thick.
- Cut the dough into strips and twist each strip gently.
- Place the twisted shapes on a lined baking sheet with parchment paper.
- Sprinkle almond slices on top of each twist.
- Bake for 15–20 minutes, or until golden brown. Cool on the baking sheet before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for 2-3 days. They can be frozen for up to three months.