Description
These Honey Pistachio Ricotta Thumbprint Cookies are an elegant dessert that blends creamy ricotta, sweet honey, and crunchy pistachios for a luxurious treat. Perfect for tea time or festive gatherings, these soft, tender cookies with a creamy filling are irresistible.
Ingredients
For the Cookies:
- Ricotta cheese
- Unsalted butter, softened
- Granulated sugar
- Honey
- Large egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Finely chopped pistachios
For the Honey-Pistachio Filling:
- Ricotta cheese
- Honey
- Finely chopped pistachios
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add ricotta cheese, honey, egg, and vanilla; mix until combined.
- In another bowl, whisk together flour, baking powder, and salt. Gradually mix into wet ingredients.
- Fold in chopped pistachios.
- Roll tablespoon-sized dough balls and place on the baking sheet, spaced 2 inches apart.
- Create indentations in each cookie using your thumb or the back of a spoon.
- Mix filling ingredients and spoon into the indentations.
- Bake for 12-15 minutes until edges are golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Garnish with additional pistachios if desired.
Notes
- For gluten-free cookies, use a gluten-free flour blend.
- Chilling the dough for 30 minutes can help reduce spreading.
- Garnish with lemon zest or chocolate drizzle for variations.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
