Description
These squares are incredibly light, moist, and bursting with vibrant limoncello and lemon flavor. Topped with a delightful almond crunch, they’re an easy yet elegant dessert.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 15 ounces (425g) full-fat ricotta cheese
- 2 large eggs
- ¼ cup (60ml) limoncello
- 1 tablespoon fresh lemon zest (from 1–2 lemons)
- ½ cup (113g) unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup (50g) sliced almonds
- 2 tablespoons turbinado sugar
- Optional: Powdered sugar and extra lemon zest for garnish
Instructions
- 1. Prepare Pan & Dry Ingredients: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
- 2. Cream Wet Ingredients: In a large bowl, whisk together ricotta cheese, eggs, limoncello, lemon zest, melted butter, and vanilla extract until smooth.
- 3. Combine: Gradually add dry ingredients to wet, mixing until just combined. Do not overmix.
- 4. Spread & Top: Pour batter into the prepared pan and spread evenly. In a small bowl, toss sliced almonds with turbinado sugar, then sprinkle over the batter.
- 5. Bake: Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- 6. Cool & Serve: Cool completely on a wire rack before dusting with powdered sugar and slicing into squares.
- Prep Time: 15 mins
- Cook Time: 30-35 mins