How to Make Italian Almond Ricotta Tea Cakes:
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly grease it to prevent sticking.
2. Cream the Butter & Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step helps incorporate air, making the cakes soft and delicate.
3. Add Wet Ingredients
Mix in the ricotta cheese, almond extract, and eggs, one at a time, until fully incorporated. The ricotta cheese will create a smooth and creamy batter.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cakes light and fluffy.
5. Scoop & Shape the Cakes
Using a spoon or cookie scoop, drop small mounds of batter onto the prepared baking sheet, leaving space between each for spreading. Sprinkle sliced almonds on top for added texture and flavor.
6. Bake Until Golden
Bake for 12-15 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
7. Cool & Serve
Allow the tea cakes to cool on a wire rack for a few minutes. If desired, dust lightly with powdered sugar before serving for an extra touch of sweetness.
Baking Tips for the Best Tea Cakes:
- Use Full-Fat Ricotta: Full-fat ricotta yields the best texture and flavor.
- Don’t Overmix: Stir until just combined to keep the cakes soft.
- Let Them Cool Completely: This helps set the texture and enhances the flavors.
- Customize the Flavor: Add a hint of lemon zest for a refreshing twist.
- Pair with a Hot Drink: These cakes go beautifully with coffee, tea, or a cappuccino.
Serving Suggestions:
- With a Cup of Tea: A classic pairing for a relaxing afternoon.
- As a Light Dessert: Serve with fresh berries and whipped cream.
- Dipped in Chocolate: Melted dark chocolate drizzled on top takes these to the next level.
- With a Dollop of Honey: A drizzle of honey adds extra sweetness and enhances the almond flavor.
Storage & Leftovers:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keep in the fridge for up to 5 days.
- Freeze: Freeze the cooled cakes in a sealed container for up to 3 months. Reheat in the oven at 300°F (150°C) for a few minutes before serving.
Frequently Asked Questions (FAQs):
Can I use a different extract?
Yes! You can substitute vanilla extract or lemon extract for a unique twist on the flavor.
Can I make these gluten-free?
Yes! Replace all-purpose flour with a gluten-free 1:1 baking flour for a gluten-free version.
Do I need to refrigerate the dough?
No refrigeration is necessary, making this a quick and easy recipe!
Conclusion:
These Italian Almond Ricotta Tea Cakes are an elegant, buttery, and perfectly sweet treat that is ideal for any occasion. Whether you’re hosting brunch, serving an afternoon snack, or just treating yourself, these delicate cakes will bring warmth and joy to your kitchen. Try them today and enjoy the rich flavors of ricotta and almonds in every bite!
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