Okay, here’s a little kitchen secret I can’t keep: these Almond Ricotta Biscuit Twists started as a happy accident when I swapped heavy cream for ricotta and suddenly everything got tender, pillowy, and a little nutty. Think flaky biscuits that flirt with a tender almond cookie — perfect for dunking, slathering, or eating straight from the pan with powdered sugar on your nose. I’ll show you how to coax maximum fluff from a humble bowl of ricotta, how to get beautifully twisted shapes that crisp at the edges, and how a quick egg wash and sliced almonds transform them into mini pastries that make people ask for the recipe (and then promise you they’ll return the plate).
Quick Facts
- Yield: Serves 8 (about 12 twists)
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
These twists give you the best of both worlds: tender, moist interior from the ricotta and a butter-kissed, flaky exterior from a little butter and smart folding. They smell warm and almond-y as they bake, crackle softly at the edges, and stay tender the next day. They feel fancy but require no yeasted dough or complicated laminating — which means you can impress guests without staging a full culinary production. Honestly, it’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 3/4 cup almond flour (finely ground)
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 2 tbsp granulated sugar (optional — for a slightly sweet twist)
- 6 tbsp cold unsalted butter, cubed
- 1 cup whole-milk ricotta, well-drained
- 1 large egg, plus 1 beaten egg for egg wash
- 1 tsp vanilla extract (optional)
- 1/4 cup sliced almonds, for topping
For the Sauce / Garnish (if applicable):
- Powdered sugar for dusting, honey or jam for serving (optional).
How I Make It
Step 1:
First, preheat the oven to 425°F and line a baking sheet with parchment. I pulse the dry ingredients — all-purpose flour, almond flour, baking powder, salt, and sugar — in a bowl and then work the cold butter in with a pastry cutter or my fingertips until the mixture looks pebble-like. Your hands should feel the cold bits of butter; that’s what creates flakiness.
Step 2:
In another bowl, whisk the ricotta, the whole egg, and vanilla until smooth. Fold the wet into the dry with a wooden spoon until a shaggy dough forms. Don’t overmix — stop when the dough just comes together. If it looks dry, add a splash of milk (a tablespoon at a time). The dough should feel soft, slightly sticky, and cooler than room temperature.
Step 3:
Turn the dough onto a lightly floured surface and press into a rectangle roughly 9×6 inches. Use a rolling pin to get it even, but don’t overwork it. Cut the rectangle into 12 long strips (about 1.5 inches wide). Take each strip, hold both ends, and twist until you get a pretty spiral. Place twists on the prepared baking sheet about 1 inch apart. Brush each with the beaten egg and sprinkle sliced almonds on top so they stick and toast.
Step 4:
Bake at 425°F for 12–15 minutes or until the twists puff and develop golden edges and the tops look lightly golden. Your kitchen will fill with a toasty, almond aroma; you’ll hear a soft crackle as they cool — music to my ears. Rotate the pan halfway if your oven runs hot on one side.
Step 5:
Let the twists rest on the pan for 5 minutes, then transfer them to a wire rack. Dust with powdered sugar or drizzle a little honey if you want a sweet finish. Serve warm for the best texture — the centers stay tender while the edges keep a satisfying crisp.
Pro Tips
- Chill your butter and keep the ricotta cold. Cold fats equal flakier layers.
- If your ricotta feels watery, drain it in a fine sieve lined with cheesecloth for 15 minutes to avoid soggy dough.
- For extra lift, don’t skimp on the baking powder and make sure it’s fresh (replace every 6–12 months).
- Shape the twists quickly. The warmth from your hands will soften the butter and reduce flakiness if you dawdle.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use Greek yogurt (1 cup) instead of ricotta for a tangier, slightly denser twist; expect a chewier crumb.
- Swap all-purpose flour for a 1:1 gluten-free blend and use xanthan gum if the blend lacks it — texture will be a touch crumblier but still delicious.
- For dairy-free: use dairy-free ricotta or full-fat coconut yogurt and a vegan butter stick; texture shifts slightly but you keep the tender quality.
- Replace sliced almonds with chopped pecans or sesame seeds for a different crunch and flavor profile.
Variations & Tips
- Make them savory: skip sugar and vanilla, add 1 tbsp chopped fresh rosemary and 1/4 cup grated Parmesan, top with flaky sea salt.
- Make mini twists for appetizers — cut into smaller strips and bake 8–10 minutes.
- Sweeten up: fold 2 tbsp lemon zest and 2 tbsp sugar into the dough for a bright, citrusy twist.
- Almond-chocolate twist: spread a thin layer of chocolate-hazelnut spread on the dough before cutting and twisting (expect gooey edges).
- Kid-friendly: add mini chocolate chips to the dough and top with a sprinkle of coarse sugar for sparkle.
- Make-ahead: freeze formed, unbaked twists on a sheet pan, then store in a bag; bake from frozen adding 3–5 minutes to the time.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Form the twists and freeze them on a sheet pan. Once frozen, transfer to a freezer bag for up to 1 month. Bake from frozen and add a few extra minutes to the baking time. Alternatively, bake fully, cool, and store in an airtight container for 2 days; refresh in a 350°F oven for 5 minutes.
- Can I double the recipe?
- Sure thing. Use two sheet pans and bake one at a time or rotate pans halfway through baking. Give the oven space so the twists brown evenly.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of neutral oil (like avocado or canola) and expect a slightly less flaky texture.
- How do I know it’s done?
- You’ll see lightly golden tops, golden edges, and a slight puff. Tap the bottom gently — it should sound hollow, and the interior should feel tender, not doughy.
- What if I don’t have ingredient X?
- No panic. Substitute almond flour with extra all-purpose flour plus 2 tbsp ground almonds or omit entirely; lower almond flavor but keep texture. No ricotta? Use thick Greek yogurt.
How I Like to Serve It
I love these twists warm with a smear of honey and a steaming cup of coffee for lazy weekend mornings. For brunch, serve with scrambled eggs, smoked salmon, or a fruit salad. They also make a charming party snack alongside a cheese plate or espresso. In summer, pair with fresh berries and whipped mascarpone; in winter, dunk into hot cocoa.
Notes
- Store leftover twists in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
- If serving with meat, remember safe cook temps — e.g., cook poultry to 165°F internal temperature.
Final Thoughts
Closing: These Almond Ricotta Biscuit Twists feel fancy without the fuss — now go impress someone (or just yourself) with your homemade masterpiece!