Grandma’s Easy Almond Orange Ricotta Biscuit Twists
These buttery, flaky biscuit twists are filled with creamy ricotta, bright orange zest, and toasted almonds. They’re the perfect balance of sweet and citrusy—ideal for breakfast, brunch, or an afternoon treat with coffee.
Grandma’s recipe makes baking feel effortless. With just a few simple ingredients and a quick twist technique, you’ll have golden, fragrant pastries that look bakery-quality but come together in under 40 minutes.
Why You’ll Love This Recipe
These almond orange ricotta biscuit twists are incredibly tender thanks to the ricotta, which keeps them moist without being heavy. The orange zest adds a fresh, aromatic brightness that pairs beautifully with the nutty almond flavor.
They’re also super versatile. Serve them warm for breakfast, pack them for brunch gatherings, or enjoy them as a light dessert. The twist shape isn’t just pretty—it creates layers of flaky texture in every bite.
Plus, this recipe is beginner-friendly. No fancy equipment needed, and the dough comes together quickly without any chilling time required.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity. You probably have most of these ingredients in your kitchen already. Here’s what makes these biscuit twists so special:
For the dough: All-purpose flour, baking powder, salt, cold butter, and ricotta cheese create a tender, biscuit-like base. For the filling: Granulated sugar, orange zest, sliced almonds, and a touch of vanilla extract bring sweetness and flavor. An egg wash gives them that gorgeous golden finish.
Use fresh orange zest for the best flavor—it makes a noticeable difference. If you can, toast your almonds beforehand to enhance their nutty taste even more.
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How to Make Almond Orange Ricotta Biscuit Twists
Making these twists is easier than you’d think. The dough is forgiving, and the twisting technique is simple once you get the hang of it. Don’t worry about making them perfect—rustic looks beautiful too.
Start by mixing your dry ingredients, then cut in cold butter until the mixture resembles coarse crumbs. Fold in the ricotta until just combined. Roll out the dough, spread the almond-orange filling, then cut into strips and twist each one gently.
Arrange them on a baking sheet, brush with egg wash, and bake until golden brown. Your kitchen will smell absolutely amazing while these bake—citrus and almond together is pure heaven.
Grandma’s Easy Almond Orange Ricotta Biscuit Twists
Course: Dessert12
15
minutes20
35
minutesIngredients
- For the dough:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
¾ cup ricotta cheese
2 tablespoons milk
- For the filling:
⅓ cup granulated sugar
Zest of 2 large oranges
½ cup sliced almonds, lightly toasted
1 teaspoon vanilla extract
2 tablespoons melted butter
- For finishing:
1 egg, beaten (for egg wash)
2 tablespoons sliced almonds (for topping)
Powdered sugar for dusting (optional)
Directions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Make the dough: In a large bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Add ricotta: Stir in ricotta cheese and milk until dough just comes together. Don’t overmix. Turn out onto a lightly floured surface.
- Prepare filling: In a small bowl, combine sugar, orange zest, toasted almonds, vanilla extract, and melted butter. Mix well.
- Roll and fill: Roll dough into a 12×10-inch rectangle. Spread the almond-orange filling evenly over the entire surface.
- Cut and twist: Using a pizza cutter or sharp knife, cut the dough lengthwise into 12 strips (about 1 inch wide). Gently twist each strip 3-4 times.
- Arrange and brush: Place twisted strips on prepared baking sheet, spacing them 2 inches apart. Brush with beaten egg and sprinkle with remaining sliced almonds.
- Bake: Bake for 18-22 minutes until golden brown and slightly puffed. Let cool on the baking sheet for 5 minutes.
- Serve: Transfer to a wire rack. Dust with powdered sugar if desired. Serve warm or at room temperature.
Notes
- Substitutions: Swap ricotta for mascarpone for an even richer texture. Use lemon zest instead of orange for a different citrus flavor.
Make it sweeter: Add a simple glaze by mixing 1 cup powdered sugar with 2 tablespoons fresh orange juice. Drizzle over cooled twists.
Nut-free option: Omit almonds and add 2 tablespoons of orange marmalade to the filling instead.
Toast almonds: Toast sliced almonds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden.
| Nutrient | Per Serving |
|---|---|
| Calories | 165 kcal |
| Total Fat | 7 g |
| Sugars | 12 g |
| Protein | 4 g |
| Dietary Fiber | 1 g |
Tips for Perfect Biscuit Twists
Keep your butter cold for the flakiest texture. Cold butter creates steam pockets as it melts in the oven, giving you those beautiful layers. If your kitchen is warm, pop the dough in the fridge for 10 minutes before rolling.
Don’t overmix the dough—mix just until it comes together. Overworking develops gluten, which makes biscuits tough instead of tender. A few floury streaks are totally fine.
Space the twists about 2 inches apart on your baking sheet. They’ll puff up slightly as they bake, and you want them to stay separate for even browning and that crispy edge.
Serving Suggestions
These biscuit twists are wonderful served warm with a light dusting of powdered sugar. The sweetness is subtle, so they pair perfectly with hot coffee, tea, or even a cappuccino for an Italian-inspired breakfast.
For brunch, arrange them on a platter with fresh berries and a small bowl of whipped ricotta or mascarpone for dipping. They also make a lovely addition to a weekend breakfast spread alongside scrambled eggs and fruit salad.
If you’re feeling indulgent, drizzle them with a simple orange glaze made from powdered sugar and fresh orange juice. It amplifies the citrus flavor and adds a bakery-style finish.
Storage and Make-Ahead Tips
These biscuit twists are best enjoyed fresh from the oven when they’re at their flakiest. But they’ll stay good at room temperature in an airtight container for up to 2 days. Just reheat them briefly in a 300°F oven to restore some crispness.
You can freeze unbaked twists for later. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 3-5 extra minutes to the baking time.
The filling can be made a day ahead and stored in the refrigerator. This makes assembly even quicker when you’re ready to bake. Just bring it to room temperature before spreading.
Frequently Asked Questions
Can I make these biscuit twists ahead of time?
Yes! You can prepare the twists up to the point of baking, then freeze them unbaked on a baking sheet. Once frozen solid, transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 3-5 extra minutes to the baking time. They’re perfect for busy mornings when you want fresh-baked pastries without the prep work.
What can I use instead of ricotta cheese?
Cottage cheese works well—just blend it until smooth before using. Full-fat Greek yogurt is another good substitute that will give you a similar tender texture. Mascarpone makes them extra rich and indulgent if you want to splurge. Avoid using low-fat or fat-free alternatives as they won’t provide the same moisture and tenderness.
Why are my biscuit twists tough instead of flaky?
This usually happens from overmixing the dough or using warm butter. Make sure your butter is cold and cut it in until you see pea-sized pieces. Mix the dough just until it comes together—a few dry spots are fine. Also, avoid overworking the dough when rolling it out. Handle it gently and work quickly to keep everything cold.
