Limoncello Ricotta Cloud Squares

 

Ingredients

Refrigerated

3 large eggs

Baking & Spices

3/4 cup all-purpose flour

1 tsp baking powder

3/4 cup granulated sugar

Powdered sugar (for dusting)

1/4 tsp salt

Nuts & Seeds

1/2 cup almonds (finely chopped or ground)

Dairy

1/4 cup butter (melted)

2 cups whole milk ricotta

Other

1/4 cup limoncello (or substitute: 2 tbsp lemon juice + 2 tbsp milk)

Instructions

1. Prep

Preheat oven to 175°C (350°F).

Line an 8×8-inch (20×20 cm) baking pan with parchment paper.

2. Mix wet ingredients

In a large bowl, whisk the eggs and granulated sugar until light, pale, and slightly fluffy (about 2–3 minutes).

Add melted butter, ricotta, and limoncello.

Mix until smooth and creamy.

3. Combine dry ingredients

In a separate bowl, whisk together:

Flour

Baking powder

Salt

4. Make the batter

Gradually fold the dry ingredients into the ricotta mixture.

Gently stir in the almonds.

Do not overmix—keep it light for that “cloud” texture.

5. Bake

Pour batter into the prepared pan and smooth the top.

Bake for 30–40 minutes, or until:

The center is set

The top is lightly golden

6. Cool & finish

Let cool completely in the pan.

Dust generously with powdered sugar.

Slice into squares