Ingredients
Scale
For the Crust:
- 2 cups (220 grams) almond flour
- 1/3 cup (67 grams) granulated sugar
- 1/4 cup (28 grams) cornstarch
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick, 113 grams) unsalted butter, cold and diced
For the Whipped Ricotta:
- 15 ounce whole milk ricotta cheese
- 1/3 cup (67 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon fresh lemon zest
For Fresh Strawberry Topping:
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon cornstarch
- 1 1/2 pounds fresh strawberries (about 4 1/2 cups chopped strawberries), divided
- Pinch of salt
- 1 tablespoon of butter
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a 9×9-inch square baking pan. Line with parchment paper so the flaps hang over two sides (making the bars easier to remove) and lightly grease the parchment.
- First, prep the ricotta. Line a fine-meshed strainer with a paper towel and place it over a bowl. Dump the ricotta into the strainer and lightly press the surface with more paper towels to soak up as much water as possible. Let the ricotta drain for about 20 minutes.
- Next, make the crust. In a medium bowl whisk together almond flour, sugar, cornstarch, and salt. Add the cold butter pieces and a tiny splash of almond extract if you’re using it. Use your fingers to work the butter into the dry ingredients until the mixture is crumbly and the butter bits are about the size of oat flakes.
- Transfer the mixture to the prepared pan and Use your fingers to press into as even a layer as possible. Bake for 16-18 minutes until just golden brown around the edges. Remove once taken to golden and set aside to cool completely. (You can speed this process up in the refrigerator.)
- While the crust bakes, make the whipped ricotta. In the bowl of a food processor fitted with the blade attachment, blend the drained ricotta, sugar, vanilla, lemon juice and bit of zest until very smooth and aerated, about 5 minutes. Stop the processor once or twice during blending to scrape down the sides of the bowl to ensure the whipped ricotta is evenly silken. I know five minutes feels like a long time but you’ll really need this amount of time to smooth the cheese the a whipped consistency. Stop the food processor and transfer ricotta to a bowl, cover and refrigerate until ready to assemble.
- To make the strawberries, in a small pan whisk together sugar and cornstarch. Mash 1/2 cup of fresh strawberries and add enough water to make 1 cup of strawberry mash liquid. Cook over medium heat until the mixture comes to a boil and simmer for 2 minutes. Remove from heat and whisk in salt and a small pat of butter. Set aside to cool to a warm room temperature, about 30 minutes. (You can also refrigerate the syrup and microwave for a few seconds so soften if you’re assembling the next day.
- To assemble, in a medium bowl toss the strawberry pieces with the strawberry glaze. Top the cooled almond crust with whipped ricotta. Spoon the berries on top of the whipped ricotta. Chill before serving, slice and enjoy. I think these bars are best enjoyed the day they are assembled.