Description
Indulge in these heavenly, cloud-like ricotta squares infused with bright limoncello and topped with a delightful almond crunch. A surprisingly simple yet elegant dessert that’s perfect for any occasion.
Ingredients
- 15 ounces (about 1 3/4 cups) full-fat ricotta cheese, well-drained
- 3/4 cup (150g) granulated sugar, divided
- 1/4 cup (28g) almond flour
- 2 large eggs
- 1/4 cup (60ml) limoncello liqueur
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from 1 medium lemon)
- 1/4 cup (56g) unsalted butter, melted
- 1/2 cup (50g) sliced almonds
Instructions
- Preheat oven to 325°F (160°C). Lightly grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large bowl, whisk together the well-drained ricotta cheese, 1/2 cup (100g) of the granulated sugar, almond flour, eggs, limoncello, vanilla extract, and lemon zest until smooth and evenly combined. Pour the mixture into the prepared baking pan.
- In a small separate bowl, combine the melted butter, the remaining 1/4 cup (50g) of granulated sugar, and the sliced almonds. Stir until the almonds are thoroughly coated.
- Sprinkle the almond crunch topping evenly over the ricotta mixture in the pan.
- Bake for 30-35 minutes, or until the edges are set and lightly golden, and the center has a slight jiggle. The almond topping should be golden brown and toasted.
- Remove from oven and cool completely in the pan on a wire rack. Once at room temperature, refrigerate for at least 2 hours, or preferably overnight, before lifting out of the pan, slicing, and serving chilled.
- Prep Time: 20 mins
- Cook Time: 30 mins