Grandma’s Easy Almond Orange Ricotta Biscuit Twists: The 20-Minute Treat That Smells Like a Bakery and Feels Like a Hug

Grandma didn’t measure; she just knew. These Almond Orange Ricotta Biscuit Twists are her kind of flex—big flavor, zero drama, and a kitchen that smells like you have a pastry chef on payroll. They’re flaky, citrusy, and lightly sweet with a toasty almond crunch that says “I made these” without the stress tears.

Use store-bought biscuits, add ricotta for tenderness, and twist like a pro—no PhD in lamination required. Make a batch for brunch, impress the group chat, and keep a few for yourself because, honestly, you earned it.

What Makes This Special

This recipe wins because it hits that sweet spot between easy and show-stopping. Ricotta adds moisture and softness that make the biscuit dough taste fancy, without losing those flaky layers. The orange zest wakes up the dough while almond extract and sliced almonds bring that bakery-case flavor you thought required a chef’s hat.

The twist shape?

It looks legit but is very forgiving—like yoga pants for pastry. And the finishing sugar glaze makes these golden, glossy, and irresistible. Zero mixers, minimal bowls, major results.

What You’ll Need (Ingredients)

1 can (16–17 oz) refrigerated flaky biscuit dough (8 large biscuits)
1/2 cup whole-milk ricotta, well-drained
1/4 cup granulated sugar
2 tbsp light brown sugar
1 large orange (zest + 2 tbsp juice)
1 tsp almond extract
1/2 tsp vanilla extract (optional but nice)
1/4 tsp fine sea salt
3 tbsp unsalted butter, melted
1/2 cup sliced almonds, lightly toasted (or toast in-pan 3–4 minutes)
1/3 cup powdered sugar (for glaze)
1–2 tsp milk or cream (for glaze)
Extra granulated sugar for sprinkling (about 1 tbsp)

Instructions

Preheat and prep: Heat oven to 375°F (190°C). Line a baking sheet with parchment.
If your almonds aren’t toasted, toss them in a dry skillet over medium heat for 3–4 minutes until lightly golden and fragrant; cool.
Make the ricotta mix: In a small bowl, stir ricotta, granulated sugar, brown sugar, orange zest, almond extract, vanilla (if using), and salt. It should be spreadable, not runny. If too loose, add 1–2 teaspoons powdered sugar to thicken.
Prep the dough: Open the biscuit can (brace yourself).
Separate the biscuits. On a lightly floured surface, press each biscuit into a rectangle about 6 x 3 inches. Don’t roll too thin—those layers are your friends.
Spread and sprinkle: Brush each rectangle lightly with melted butter.
Spread 1–2 teaspoons of the ricotta mixture down the center of each, leaving a small border. Sprinkle with a few almonds.
Fold and seal: Fold each rectangle lengthwise over the filling to make a long strip. Pinch edges gently to keep the ricotta from escaping.
It’s rustic—perfection not required.
Twist time: Hold both ends of the strip and twist 3–4 times to form a rope. Place on the baking sheet, tucking ends under so they don’t splay out.
Butter + sugar finish: Brush with remaining melted butter. Sprinkle a pinch of granulated sugar on top for sparkle and crunch.
Bake: Bake 13–16 minutes, until puffed and deeply golden at the edges.
If your oven runs hot, start checking at 12 minutes. You want browned layers, not pale regrets.
Glaze: While they bake, whisk powdered sugar with 1 teaspoon milk and 1–2 teaspoons orange juice until pourable. Adjust with more milk or sugar as needed.
Stir in a tiny drop of almond extract if you like bold flavor.
Finish and serve: Cool twists 5 minutes. Drizzle with glaze, then scatter remaining toasted almonds over the top. Serve warm for max swoon factor.

Storage Tips

Room temp: Store in an airtight container up to 2 days.
Re-crisp in a 325°F oven for 5–7 minutes.
Fridge: Keeps 3–4 days, but expect a slight texture drop. Warm before serving.
Freeze: Freeze baked, unglazed twists up to 2 months. Thaw, warm at 325°F for 8–10 minutes, then glaze.
Make-ahead: Mix ricotta filling up to 24 hours in advance and refrigerate.
Assemble just before baking for best lift.

What’s Great About This

Speed: 20 minutes, start to yum. Weeknight dessert, weekend brunch, last-minute potluck hero—check, check, check.
Texture: Buttery layers + creamy ricotta core + crunchy almonds = balanced bite.
Flavor profile: Bright orange and toasty almond feel upscale without being fussy. It’s giving bakery vibes, IMO.
Beginner-proof: Twists are forgiving.
If it looks twisted, it works.

What Not to Do

Don’t overstuff: Too much ricotta = leaks and soggy bottoms. Thin layer, happy twist.
Don’t skip the zest: Juice alone won’t deliver that citrus perfume. Zest is the power move.
Don’t underbake: Pale biscuits taste raw.
Aim for golden-brown with crisp edges.
Don’t drown the glaze: Light drizzle enhances; heavy pour masks the almond-orange notes.
Don’t roll too thin: You’ll lose flake and structure. Press, don’t steamroll.

Mix It Up

Chocolate-dipped ends: After glazing, dip tips in melted dark chocolate. Sprinkle flaky salt.
Boom—bakery flex.
Berry ricotta: Fold 2 tablespoons finely chopped dried cranberries or cherries into the ricotta.
Lemon-pistachio: Swap orange zest/juice for lemon; use chopped pistachios instead of almonds.
Honey glaze: Mix powdered sugar with milk and 1 teaspoon honey for floral sweetness.
Cinnamon sugar: Add 1/2 teaspoon cinnamon to the sugar sprinkle for a cozy twist (pun unavoidable).
From-scratch biscuit option: Use your favorite buttermilk biscuit dough if you don’t do cans—just keep it cold.

FAQ

Can I use cottage cheese instead of ricotta?

Yes—blend cottage cheese until smooth and well-drained so it doesn’t seep into the dough. You’ll get a similar creamy result with a slightly tangier note.

How do I keep the twists from unraveling?

Tuck the ends under on the baking sheet and press gently. A light pinch along the seam after folding helps, too.

If a rebel untwists, it still tastes great—FYI.

Do I need to toast the almonds?

Toasting intensifies flavor and keeps them crunchy under the glaze. It’s a two-minute upgrade worth doing, especially since the oven’s already on.

Can I make these without almond extract?

Absolutely. Use extra vanilla and maybe add a whisper of orange blossom water if you have it.

The orange zest still carries the flavor beautifully.

Why drain the ricotta?

Excess moisture makes the dough gummy and inhibits lift. Draining ensures a thick, spreadable filling that stays put and bakes up creamy instead of watery.

What if I don’t have powdered sugar?

Make a simple orange syrup: simmer 2 tablespoons orange juice with 2 tablespoons sugar until slightly thickened, then brush over warm twists for a glossy finish.

Can I air-fry these?

Yes. Air-fry at 350°F (175°C) for 8–11 minutes, flipping at the 6-minute mark.

Watch closely—air fryers vary and these brown faster than you think.

How do I scale for a crowd?

Double everything and bake on two sheets, swapping racks halfway. Mix glaze in a measuring cup for easy drizzling assembly-line style.

Are these very sweet?

Nope. The dough and filling are lightly sweet; the glaze adds the final pop.

If you prefer less sweetness, reduce the glaze or skip the sugar sprinkle.

Can I add alcohol?

A teaspoon of amaretto or orange liqueur in the glaze is chef’s kiss. Keep it subtle so it complements, not hijacks, the citrus-almond vibe.

Wrapping Up

Grandma’s Easy Almond Orange Ricotta Biscuit Twists are your shortcut to “who made these?!” reactions with ingredients you already recognize. They’re fast, flaky, and just refined enough to feel special on any table.

Keep a can of biscuits and a tub of ricotta on standby, and you’ve basically got dessert, brunch, and bragging rights on demand. Bake a batch, twist with confidence, and let that orange-almond aroma do the rest. Your kitchen just became everyone’s favorite spot—again.