There’s something magical about baking a recipe passed down from Grandma especially when it smells like warm almonds, buttery dough, and cozy memories straight from the oven. These Almond Ricotta Biscuit Twists are tender, flaky, and just the right amount of sweet, with hints of vanilla and nuttiness woven into every twist. The ricotta keeps them incredibly moist, while the almond essence gives them a nostalgic bakery-style flavor. They’re elegant enough for a tea party, yet simple enough to whip up on a lazy weekend. Trust me, once you try them, you’ll understand why they’re a treasured family tradition.

Why You’ll Love Grandma’s Almond Ricotta Biscuit Twists

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for breakfast, brunch, dessert, or a mid-afternoon treat. Serve them with coffee, tea, or even a scoop of ice cream.

Budget-Friendly: Simple pantry staples and a little ricotta cheese turn into something truly special without needing fancy ingredients.

Quick and Easy: No yeast, no waiting just mix, shape, twist, and bake. You’ll have homemade biscuits in under an hour.

Customizable: Add a citrus zest, a sprinkle of cinnamon sugar, or dip in glaze there are so many ways to make them your own.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Grandma’s Almond Ricotta Biscuit Twists

These delightful twists are built on a foundation of buttery dough and gentle almond flavor. Here’s what goes into making them:

Ricotta Cheese: Adds moisture and a subtle richness, keeping the biscuits tender without making them dense.

Flour: All-purpose flour gives the biscuits structure while keeping them light.

Butter: Cold and cut into the dough, it creates flakiness and depth.

Sugar: Just enough to lightly sweeten the twists and bring out the almond.

Egg: Binds the ingredients and helps with that golden, glossy finish.

Almond Extract: A fragrant, slightly floral flavor that makes these twists unforgettable.

Vanilla Extract: Balances the almond and adds a warm, comforting note.

Baking Powder: Helps the twists rise into soft, fluffy layers.

Salt: A pinch to round out the sweetness and balance the flavor.

Sliced Almonds (optional): For topping they toast beautifully in the oven and add a delightful crunch.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.

Combine Ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in ricotta, egg, almond extract, and vanilla until a soft dough forms.

Prepare Your Cooking Vessel: Your baking sheet should be lined and ready to go — this helps ensure even baking and easy cleanup.

Assemble the Dish: Turn the dough onto a floured surface and knead gently a few times. Roll into a rectangle about ½ inch thick. Cut into strips and twist each one carefully. Place the twists on the prepared baking sheet.

Cook to Perfection: Bake for 15–20 minutes, or until the twists are lightly golden and puffed. If desired, sprinkle sliced almonds on top halfway through baking for added crunch.

Finishing Touches: Let cool for a few minutes on the pan, then transfer to a rack. Dust with powdered sugar or drizzle with a light almond glaze if you like a touch of extra sweetness.

Serve and Enjoy: Serve warm or at room temperature with coffee, tea, or a glass of cold milk. They’re melt-in-your-mouth good either way.

Nutrition Facts

Servings: 12
Calories per serving: 190

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

How to Serve Grandma’s Almond Ricotta Biscuit Twists

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve them warm with a steaming mug of tea or coffee, or pair with a fresh fruit salad for a lovely brunch. For dessert, plate with whipped cream, jam, or a scoop of vanilla bean ice cream. A light glaze of powdered sugar and milk is also a classic touch.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Use cold butter and don’t overwork the dough this helps keep the biscuits tender.
• Want extra flavor? Add a pinch of lemon zest or cinnamon to the dough.
• Make ahead and reheat in the oven for that just-baked texture.
• Try a savory twist by omitting sugar and almond, and adding herbs and cheese.
• These freeze beautifully just thaw and reheat before serving.

FAQ’s

1. Can I use part-skim ricotta instead of whole milk?
   Yes, but whole milk ricotta will give a richer, creamier texture.
2. Can I make the dough ahead of time?
   Absolutely — wrap it well and refrigerate for up to 24 hours before shaping and baking.
3. Can I substitute almond extract?
   You can use vanilla extract only, or try a hint of orange or lemon extract for a fresh twist.
4. How do I store leftovers?
   Keep in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
5. Can I freeze the twists?
   Yes! Freeze in a single layer, then transfer to a bag or container. Reheat in the oven before serving.
6. Do I need to glaze them?
   Not at all they’re delicious plain, but a glaze adds a pretty finish and a touch of extra sweetness.
7. What can I use instead of sliced almonds?
   Try chopped pistachios, walnuts, or skip the nuts altogether.
8. Can I make these gluten-free?
   Use a 1:1 gluten-free flour blend and check that your baking powder is gluten-free.
9. Why is the dough sticky?
   Ricotta can vary in moisture. If it’s too sticky, add a tablespoon or two of flour until it’s manageable.
10. Can I use a food processor for the dough?
    Yes — pulse the dry ingredients and butter, then mix in the wet ingredients just until combined.

Conclusion

Grandma’s Almond Ricotta Biscuit Twists are the kind of recipe that wraps you up in love and nostalgia with every bite. They’re simple to make, endlessly delicious, and just fancy enough to feel like something truly special. Whether you’re baking for a cozy morning treat, a brunch gathering, or just because these little twists of joy are bound to become a new favorite in your kitchen. So go ahead, pour yourself a cup of something warm, and savor the sweet tradition.

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