Description
Soft, tender Pistachio Ricotta Cookies with a delicate almond and vanilla aroma. Creamy ricotta keeps them moist, chopped pistachios add a gentle crunch, and a simple milk glaze gives a pretty finish. Perfect for holidays or everyday treats.
Ingredients
1 cup whole milk ricotta cheese
1/4 cup granulated sugar
1 stick unsalted butter, room temperature
2 tsp vanilla extract
1 tsp almond extract
1 3/4 cup all purpose flour
1/2 tsp baking powder
1 large egg
1/4 tsp fine salt
1/2 cup pistachios, chopped
1 1/2 cup powdered sugar, for glaze
1/2 cup milk, for glaze
Extra chopped pistachios, to taste, for garnish
Instructions
1. Preheat oven to 350°F, 175°C. Line a baking sheet with parchment paper.
2. In a mixing bowl, beat butter, ricotta, and sugar with an electric mixer until creamy and light.
3. Mix in the egg, vanilla extract, and almond extract until well combined.
4. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture and mix just until smooth.
5. Fold in the chopped pistachios.
6. Scoop tablespoon sized portions onto the prepared baking sheet, spacing evenly.
7. Bake for about 13 minutes, until edges are lightly golden. Cool completely on a rack.
8. Whisk powdered sugar and milk until smooth to make the glaze.
9. Dip cooled cookies into the glaze and sprinkle with chopped pistachios. Let the glaze set before serving.
Notes
Use fresh ricotta for the best texture. If it looks watery, strain it.
Do not overmix once the flour goes in, this keeps the cookies tender.
For extra flavor, lightly toast pistachios before chopping.
These cookies are great for gifting and stay soft for days when stored properly.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian