Ricotta Cloud Squares with Almond Crunch (Printable Version)

Light, airy ricotta squares with a buttery almond crunch topping—ready in under an hour.

# What You 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:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing 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. Avoid overmixing.
05 - Pour batter into prepared pan and spread evenly.
06 - In a small bowl, combine sliced almonds, sugar, melted butter, and cinnamon. Sprinkle 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 Tips:

01 -
  • The texture is impossibly light, like eating a sweet cloud with a surprising crunch
  • They come together in under an hour but taste like you spent all afternoon baking
  • The ricotta keeps them moist for days, making them perfect for sharing throughout the week
02 -
  • Room temperature ingredients incorporate more smoothly creating that signature fluffy texture
  • The toothpick test should come out mostly clean but not completely dry these stay moist
  • Letting them cool completely is non negotiable for clean squares that hold their shape
03 -
  • Weigh your ricotta after draining excess whey for consistent results every time
  • Toast your almonds slightly in a dry pan before adding them to the topping for extra depth

Go Back