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
