Easy Ricotta Cloud Squares (Printable)

Fluffy ricotta squares with a sweet crunchy almond topping

# 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, leaving overhang for easy removal.
02 - Whisk together ricotta cheese, sugar, eggs, milk, oil, and vanilla extract in a large bowl until smooth and creamy.
03 - Sift together flour, baking powder, and salt in a separate bowl.
04 - Gradually fold dry ingredients into ricotta mixture until just combined. Do not overmix.
05 - Pour batter into prepared baking pan and spread evenly.
06 - Combine sliced almonds, sugar, melted butter, and cinnamon in a small bowl. Sprinkle evenly over batter.
07 - Bake for 30 to 35 minutes until top is golden and toothpick inserted into center comes out clean.
08 - Cool completely in pan before lifting out and slicing into 12 squares.

# Expert Tips:

01 -
  • The ricotta keeps these squares moist and tender for days unlike other bar desserts that dry out
  • That almond topping creates this shattering crunch against the pillowy base that feels almost luxurious
  • You probably have everything in your kitchen right now no special runs to the store
02 -
  • Letting these cool completely in the pan is nonnegotiable because the structure firms up as they rest and warm squares will squish apart
  • The parchment overhang is your best friend here for lifting the whole slab out cleanly without any broken edges
03 -
  • Citrus zest folded into the batter transforms this into something that feels fancy enough for a dinner party
  • Watch the almonds closely after 25 minutes because they can go from golden to burnt surprisingly quickly

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