Ricotta Cloud Squares Almond Crunch (Printable)

Light, fluffy ricotta squares with a sweet, crunchy almond topping perfect for dessert or special snacks.

# 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

# Directions:

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 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 toothpick inserted in center comes out clean.
08 - Cool completely in pan before lifting out and slicing into 12 squares.

# Cooking Tips:

01 -
  • The texture is absolute magic—cloudy and light inside with a buttery crisp top that gives way to the tenderest crumb you've ever tasted
  • You probably have everything in your kitchen right now, and they come together in about ten minutes of active work
  • They manage to feel fancy enough for company while being humble enough for a Tuesday night snack
02 -
  • Room temperature ingredients really do make a difference here—cold ricotta and eggs can create tiny lumps that never fully incorporate into the batter
  • These squares actually taste better on day two as the flavors meld and the almond topping softens slightly while still keeping its crunch
  • The parchment paper overhangs are not optional—they are the difference between effortlessly lifting out a perfect slab and spending twenty minutes trying to coax stuck corners out of the pan
03 -
  • Pat the ricotta dry with paper towels before measuring if there is excess liquid in the container—too much moisture can make the squares dense instead of airy
  • Let the squares cool completely in the pan rather than trying to remove them while warm—they will slice much more cleanly and hold their shape better

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