Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix the wet ingredients: In a large bowl, combine ricotta cheese, powdered sugar, almond flour, vanilla extract, almond extract, and a beaten egg until smooth.

Prepare the dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, salt, and lemon zest.

Combine the wet and dry mixtures by gently folding the flour mixture into the ricotta mixture until a soft dough forms.

Using a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart.

Bake the pillows for 12–15 minutes until lightly golden on the edges and soft to the touch.

Cool the pillows on the baking sheet for 3–5 minutes before transferring them to a wire rack.

Dust the cooled pillows with powdered sugar for a sweet finishing touch.