Why You’ll Love This Recipe
- Soft and Moist Texture: The ricotta cheese ensures these cookies stay tender and moist.
- Nutty and Aromatic: The pistachios and almond extract give these cookies a subtle nutty flavor that’s irresistible.
- Easy to Make: With simple steps and ingredients, this recipe is perfect for bakers of any skill level.
- Versatile Treat: Ideal for holiday gatherings, tea parties, or a simple dessert after dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
- 200g (1 cup) ricotta cheese
- 100g (1/2 cup) butter, softened
- 100g (1/2 cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 200g (1 1/2 cups) all-purpose flour
- 50g (1/4 cup) pistachios, chopped
- 1/2 tsp baking powder
- Pinch of salt
For dusting:
- Powdered sugar
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Mix Wet Ingredients:
In a large bowl, beat together the ricotta cheese, softened butter, granulated sugar, egg, vanilla extract, and almond extract until smooth and well combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. - Combine Mixtures:
Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing. - Add Pistachios:
Gently fold in the chopped pistachios until evenly distributed throughout the dough. - Scoop the Dough:
Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. - Bake:
Bake for 12-15 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as they cool. - Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. - Dust with Powdered Sugar:
Once cooled, lightly dust the cookies with powdered sugar before serving.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
Variations
- Citrus Twist: Add lemon or orange zest to the batter for a refreshing citrus flavor.
- Chocolate Drizzle: Drizzle melted dark or white chocolate over the cookies for an elegant touch.
- Spiced Version: Add a pinch of cinnamon or cardamom for a warm, spiced note.
- Nut-Free Option: Skip the pistachios and replace with mini chocolate chips or dried cranberries.
Storage/Reheating
- Storage: Keep the cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature before serving.
FAQs
1. Can I use a different type of nut?
Yes, almonds, walnuts, or pecans can be substituted for pistachios.
2. Can I make these cookies gluten-free?
You can use a gluten-free all-purpose flour blend to make these cookies gluten-free.
3. Can I substitute ricotta cheese?
Cream cheese or mascarpone can be used, but it may slightly alter the texture.
4. How do I prevent the cookies from spreading too much?
Ensure your butter is softened but not melted, and chill the dough for 30 minutes if needed.
5. Can I make the dough ahead of time?
Yes, the dough can be stored in the refrigerator for up to 24 hours before baking.
6. Why do my cookies taste bland?
Ensure you’re using fresh almond and vanilla extracts for optimal flavor.
7. Can I reduce the sugar?
Yes, you can reduce the sugar slightly, but it may affect the sweetness and texture.
8. Why are my cookies dry?
Overbaking or using too much flour can lead to dryness. Measure ingredients carefully and bake for the recommended time.
9. Can I add food coloring to the cookies?
Yes, a drop or two of green food coloring can enhance the pistachio theme.
10. Can I make these dairy-free?
Use vegan butter and a dairy-free ricotta substitute for a dairy-free version.
Conclusion
Pistachio ricotta cookies are a delightful blend of soft textures and nutty flavors, perfect for any occasion. With their simple ingredients and versatile variations, these cookies are sure to impress family and friends. Whether you enjoy them fresh out of the oven or save them for later, they’re a treat worth savoring.
Pistachio Ricotta Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delight in the soft, pillowy goodness of pistachio ricotta cookies, a perfect blend of creamy ricotta, nutty pistachios, and subtle almond flavor. Ideal for holidays, gatherings, or anytime treats, these cookies are easy to make and guaranteed to impress.
Ingredients
For the cookies:
- 200g (1 cup) ricotta cheese
- 100g (1/2 cup) butter, softened
- 100g (1/2 cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 200g (1 1/2 cups) all-purpose flour
- 50g (1/4 cup) pistachios, chopped
- 1/2 tsp baking powder
- Pinch of salt
For dusting:
- Powdered sugar
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Mix Wet Ingredients:
Beat ricotta cheese, softened butter, sugar, egg, vanilla, and almond extract in a large bowl until smooth. - Combine Dry Ingredients:
In a separate bowl, whisk flour, baking powder, and salt. - Combine Mixtures:
Gradually incorporate the dry ingredients into the wet mixture until combined. Avoid overmixing. - Add Pistachios:
Gently fold in chopped pistachios. - Scoop Dough:
Drop spoonfuls of dough onto the baking sheet, spaced 2 inches apart. - Bake:
Bake for 12-15 minutes until edges are lightly golden. - Cool and Dust:
Cool on a baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
- Add lemon or orange zest for a citrus twist.
- Drizzle with melted chocolate for an elegant finish.
- Store in an airtight container for up to 3 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
