Easy Ricotta Cloud Squares (Printable)

Light, fluffy ricotta squares topped with a sweet, crunchy almond layer—a delightful treat perfect for dessert or a special snack.

# 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

# Steps:

01 - Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing an overhang on the sides for easy removal of the baked squares.
02 - In a large mixing bowl, whisk together the ricotta cheese, sugar, eggs, milk, vegetable oil, and vanilla extract. Beat until the mixture is completely smooth and creamy.
03 - In a separate bowl, sift together the all-purpose flour, baking powder, and sea salt. This ensures even distribution of the leavening agent.
04 - Gradually fold the dry ingredients into the ricotta mixture using a spatula. Mix only until just combined to maintain the light texture. Avoid overmixing.
05 - Transfer the batter to the prepared baking pan. Use an offset spatula or the back of a spoon to spread it evenly across the pan surface.
06 - In a small bowl, combine the sliced almonds, granulated sugar, melted butter, and ground cinnamon. Stir until the almonds are evenly coated.
07 - Sprinkle the almond mixture evenly over the batter. Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center emerges clean.
08 - Allow the squares to cool completely in the pan. Once cooled, lift them out using the parchment overhang and cut into 12 equal squares.

# Expert Tips:

01 -
  • The ricotta keeps these impossibly moist for days, unlike typical cakes that dry out
  • That almond topping creates the most satisfying crackle when you bite into it
  • You probably have everything in your kitchen right now, no special runs to the store
02 -
  • Room temperature ricotta blends so much more smoothly than cold, which can leave you with tiny lumps
  • These look done before they actually are, so trust the toothpick test over your eyes
  • Letting them cool completely is the hardest part but slicing them while warm will make the edges crumble
03 -
  • Use a microplane to zest your citrus, it catches only the fragrant oils and none of the bitter pith
  • If your ricotta seems very whey-heavy, drain it in a fine-mesh sieve for 30 minutes before using
  • The parchment paper overhang is your friend, do not skip it or you will struggle to get these out

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