Quick Almond Ricotta Biscuit Twists

Quick almond ricotta biscuit twists come together faster than you might believe with a tender crumb that rivals your favorite bakery brunch treat. These biscuits deliver a hint of sweetness balanced by nutty almond flour and creamy ricotta.

I made these the first time when my neighbor popped by last minute for coffee. We both ended up eating almost the whole batch with honey and barely could believe they were so quick to make.

Ingredients

• Almond flour: Brings nutty richness and keeps these biscuits fluffy instead of dense. Go for extra fine almond flour to avoid a gritty texture.
• Ricotta cheese: Adds protein while keeping the twists soft and tender. Look for whole milk ricotta for the best flavor.
• Honey: Lends a gentle natural sweetness and soft moisture.
• Baking powder: Gives these twists their light airy lift. Use fresh baking powder for the best rise.
• Salt: Enhances all the flavors so do not skip it.
• Vanilla extract: Introduces a bakery style warmth. Pure vanilla is worth it here.
• Melted butter: Gives extra richness and that craveable golden crust.

Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit about 190 Celsius so it is hot when your dough is ready.

Mix Dry Ingredients:

In a mixing bowl stir together almond flour baking powder and salt. Use a fork to break up any lumps so the mixture is light and even.

Combine Wet Ingredients:

In another bowl mix ricotta cheese honey vanilla extract and melted butter. Keep stirring until you have a creamy smooth base without streaks of cheese showing.

Make the Dough:

Pour the wet mixture into the dry mixture. Use a rubber spatula to fold everything together until it becomes a thick but still slightly sticky dough. Mix just until combined.

Form the Twists:

Place the dough between two sheets of parchment paper. Roll out to about a half inch thick. Cut into strips about an inch wide. Gently hold each strip and twist a few times before laying it onto a lined baking sheet.

Bake to Perfection:

Place the baking sheet in the center rack of your oven. Bake for 15 to 20 minutes or until the twists are golden brown and the edges are slightly crisp.

If you have children these twists are easy for little hands to help shape. The smiles that come as they watch them bake up golden are truly priceless.

Storage Tips

Once cooled store twists in an airtight container for up to three days at room temperature. They will keep even better in a paper lined tin and taste fantastic after a quick warm up in the oven for five minutes. For longer storage freeze them in a single layer then transfer to a freezer bag. These twists thaw beautifully on the counter or can be warmed directly from frozen.

Ingredient Substitutions

If you do not have almond flour try hazelnut flour for a different but delicious flavor. Maple syrup may be used instead of honey but will offer a slightly deeper molasses note. Mascarpone cheese works in place of ricotta if needed. If you need dairy free try using thick coconut yogurt plus a good vegan butter.

Serving Suggestions

These pair beautifully with hot coffee or tea and work well at brunch buffets alongside fruit salad or yogurt. Drizzle with extra honey or spread with fruit preserves or a bit of butter for a real treat. For a savory snack sprinkle with sesame seeds before baking and serve with a cheese board.

Cultural or Historical Context

Biscuits made from ricotta are an old trick in Italian home baking adding richness with little effort. Almond flour is a staple in many Mediterranean snacks especially for those looking for gluten free treats. The twisting technique is a nod to classic European pastry shapes but with a homespun shortcut.

Seasonal Adaptations

Stir in a little orange zest or lemon zest for spring flavor. Try cinnamon or cardamom in the cooler months for cozy warmth. Sprinkle with chopped roasted nuts before baking for something fancy.

Success Stories

One reader shared that these were a lifesaver for a birthday brunch when her gluten free relative arrived unexpectedly. I love hearing how swapping honey for maple created the perfect autumn version for another family. The dough is forgiving and the results always disappear quickly.

Freezer Meal Conversion

Shape and freeze the dough twists raw on a tray then transfer to a container for up to two months. Bake directly from frozen adding an extra five minutes cooking time for a straight from the freezer biscuit that tastes oven fresh every time.

Enjoy these quick twists any day you want bakery-worthy biscuits with minimal effort. They are sure to become a family favorite from the very first batch.

Recipe FAQs

→ Can I substitute another flour for almond flour?

Coconut flour or all-purpose flour can be used, but may require liquid adjustments for texture.

→ Is it possible to make these biscuit twists without honey?

Yes, maple syrup or agave can work as alternatives, though each will alter the flavor slightly.

→ How do I prevent my twists from becoming dry?

Do not overbake. Watch for golden edges and soft centers for best results.

→ Can I make these in advance?

Yes, store cooled twists in an airtight container for up to two days at room temperature.

→ What’s the best way to serve almond ricotta twists?

Serve warm with tea or coffee, or pair with fruit for a light snack.