Baking · Cookies & pastries

Lemon Ricotta Cookie Puffs

Soft spooned ricotta cookies with lemon, vanilla and almond meal.

By CarbPortion · AI-assisted recipe

Cookies & pastries

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Prep: 20 min
Cook & rest: 30 min
Total: 50 min
Servings: 12
Method: Oven

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Original recipe: 12 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

For part of a raw egg, beat it first, then weigh the amount you need.

FOR 12 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Ricottadrained before weighing200 g
Almondsfinely ground180 g
Eggbeaten100 g
Buttermelted and cooled35 g
Granulated sugarGranulated45 g
Lemon juiceRaw25 g
Vanilla extractPure extract5 g
Baking powderDouble-acting, sodium aluminum sulfate6 g
SaltTable salt2 g

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STEP BY STEP

Let’s make it.

Heat the oven to 350°F (175°C) and line two trays. Whisk the ricotta, eggs, butter, sugar, lemon juice and vanilla until combined.
Stir in the almond meal, baking powder and salt. Rest for 10 minutes to thicken the soft dough.
Spoon 12 rounded mounds onto the trays, leaving space between them. Smooth any pointed tops with a damp spoon.
Bake for 18–23 minutes until the bases are golden and the centers are set, with no wet batter on a skewer.
Cool on the trays for 5 minutes, then move to a rack. Divide into 12 servings.

Kitchen notes

These are soft cake-like cookies, not crisp biscuits. Drain wet ricotta before weighing.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 8.6 g
Fiber: 1.9 g
Carbs − fiber: 6.7 g
Protein: 5.5 g
Fat: 12.3 g
Energy: 161 kcal

Calculated from USDA ingredient records, divided into 12 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Lemon Ricotta Cookie Puffs

For 12 servings

Fruit & berries

Lemon juiceRaw25 g

Eggs & dairy

EggRaw, whole, without shell100 g
RicottaWhole milk200 g

Oils & fats

ButterUnsalted35 g

Herbs & spices

SaltTable salt2 g

Nuts & seeds

AlmondsPlain180 g

Sauces & pantry

Baking powderDouble-acting, sodium aluminum sulfate6 g
Granulated sugarGranulated45 g
Vanilla extractPure extract5 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/lemon-ricotta-cookie-puffs/

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