Dense, fudgy, and packed with pistachio crunch in every bite — these Almond Ricotta Blondie Squares with Pistachio Crunch are the kind of bars that disappear from the pan before they fully cool. Made entirely with almond flour and whole milk ricotta, they happen to be naturally gluten-free, but nobody at the table will notice or care.
What sets these apart from standard blondies is texture. Ricotta in a blondie batter creates an almost brownie-like interior — dense without being heavy, moist without being underbaked, with a golden, slightly crisp top that contrasts beautifully with the soft center. Chopped pistachios bring crunch and color, and white chocolate chips (optional but highly recommended) add pockets of sweetness throughout.
Before You Bake — Quick Notes
Drain your ricotta. Even 15 minutes in a fine-mesh strainer removes enough moisture to prevent a wet, undercooked center. This is the single most impactful thing you can do for these Almond Ricotta Blondie Squares.
Use room temperature eggs. Cold eggs can cause the melted butter to solidify slightly when mixed, leaving greasy streaks in the batter.
Don’t overbake. The toothpick test applies here, but a few moist crumbs clinging to it is fine — even ideal. These bars continue setting as they cool. Pull them at 25 minutes and check; add time in 3-minute increments only if needed.
Let them cool completely before cutting. Hot blondies are molten inside and will crumble. Give them at least 45 minutes at room temperature. The texture firms into clean, sliceable squares as they cool.
Ingredients
- 1 cup (100 g) finely ground blanched almond flour
- 1 cup (250 g) whole milk ricotta cheese, drained
- ½ cup (110 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- ½ cup (60 g) chopped raw or lightly toasted pistachios
- ½ cup (85 g) white chocolate chips (optional but recommended)
Pan: 9×9 inch square baking pan, greased and lined with parchment paper with overhang on two sides for easy lifting.
Two Quick Questions Before Starting
Can I use almond meal instead of almond flour?
Almond flour (blanched, finely ground) is strongly preferred. Almond meal is coarser and made from whole almonds with the skin — it gives a grainier, denser result. If almond meal is all you have, pulse it in a food processor for 30 seconds before measuring.
Salted or unsalted butter?
Unsalted gives you better control. If you only have salted, reduce the added salt to a small pinch.
How to Make Almond Ricotta Blondie Squares with Pistachio Crunch
Prep time: 10 minutes | Bake time: 25–30 minutes | Cool time: 45 minutes | Yield: 16 squares
- Preheat the oven. Set to 350°F (175°C). Grease your 9×9 pan and line with parchment paper, leaving an overhang on two sides. This parchment sling makes lifting the cooled blondies out of the pan effortless.
- Make the batter. In a large bowl, whisk together the drained ricotta, melted butter, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking after each. Stir in the vanilla extract.
- Add the dry ingredients. Add the almond flour, baking powder, and salt directly to the bowl. Fold with a spatula until fully combined and no streaks remain. The batter will be thick and smooth.
- Fold in the mix-ins. Add the chopped pistachios and white chocolate chips. Fold gently — 8 to 10 strokes is enough. Reserve a small handful of pistachios to scatter over the top.
- Fill the pan. Pour the batter into the prepared pan and spread into an even layer with the back of a spoon. Scatter the reserved pistachios over the surface and press them in very lightly.
- Bake. Bake for 25–30 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. The edges should be set and pulling slightly from the pan; the center may look just barely underdone — that is correct.
- Cool completely. Transfer the pan to a wire rack and cool for at least 45 minutes before lifting out using the parchment sling. Cut the Almond Ricotta Blondie Squares with Pistachio Crunch into 16 even squares with a sharp knife wiped clean between cuts.
Why These Almond Ricotta Blondie Squares Work
Understanding the batter helps you troubleshoot with confidence:
Almond flour replaces all-purpose flour entirely, giving these squares their characteristic dense, fudgy bite. Unlike wheat flour, almond flour adds fat and moisture of its own — which is why the ratio of wet ingredients is slightly lower than in a standard blondie.
Ricotta is the secret weapon. In a baked bar, it acts like sour cream — adding moisture, tenderness, and a very subtle tang that balances the sweetness of two types of sugar. It also keeps the crumb from drying out, so these Almond Ricotta Blondie Squares stay moist for days after baking.
Brown sugar + granulated sugar is a deliberate combination. Brown sugar adds deep caramel notes and holds moisture (thanks to its molasses content); granulated sugar promotes the slightly crisp, golden top crust.
Pistachios add crunch, color, and a lightly savory, earthy note that cuts through the richness. Toasting them briefly before folding in (5 minutes at 325°F) deepens their flavor considerably — optional, but worth the extra step.
7 Tips for Perfect Results
- Always drain ricotta before using — 15–20 minutes in a fine-mesh strainer minimum
- Cool melted butter slightly before adding to the batter to avoid scrambling the eggs
- Use blanched almond flour, not almond meal, for a finer, more cohesive crumb
- Don’t skip the parchment sling — these bars are moist and will break if pried from the pan
- Press reserved pistachios onto the surface before baking so they stay embedded rather than falling off when cut
- Wipe your knife between each cut for clean, bakery-neat squares
- Taste the batter before baking — adjust sweetness with an extra tablespoon of sugar if your pistachios are unsalted and you prefer a sweeter bar
For more almond-ricotta baking inspiration, the Almond Ricotta Torte Flourless uses a near-identical flour base in a completely different, elegant format. If you’re building a pistachio-themed dessert spread, the Pistachio Ricotta Mousse is a no-bake companion that pairs beautifully with these squares.
Variations
Lemon Pistachio Blondies: Add the zest of 1 lemon to the batter and swap white chocolate chips for lemon white chocolate if you can find it. The citrus lifts the richness and brightens the pistachio flavor considerably.
Dark Chocolate & Sea Salt: Replace white chocolate chips with dark chocolate chips (70% cacao) and finish the baked top with a pinch of flaky sea salt right out of the oven. The sweet-salty-bitter contrast makes these Almond Ricotta Blondie Squares feel more sophisticated for an adult crowd.
Orange Almond Version: Add the zest of 1 orange to the batter and fold in dried cranberries alongside the pistachios. A holiday-ready combination that works beautifully in December. The Brown Butter Chocolate Chip Ricotta Blondies take the ricotta blondie concept in a completely different direction if you want to compare styles.
Cardamom Honey Glaze: Bake as written, then drizzle the cooled bars with a simple glaze of 1 tablespoon honey thinned with a few drops of hot water. Dust lightly with ground cardamom. Elegant and unexpected.
Storage
Room temperature: Store Almond Ricotta Blondie Squares with Pistachio Crunch in an airtight container at room temperature for up to 2 days. Layer with parchment paper between squares to prevent sticking.
Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. The ricotta and almond flour combination keeps the crumb remarkably moist — these actually improve slightly by day 2 as the flavors settle. Bring to room temperature for 15–20 minutes before serving; cold blondies are denser than they should be.
Freezer: These freeze exceptionally well. Wrap individual squares in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature for 1 hour. The almond flour base holds up much better in the freezer than wheat-based blondies.
Frequently Asked Questions
Are these Almond Ricotta Blondie Squares actually gluten-free?
Yes — completely. The recipe uses only almond flour with no wheat or all-purpose flour. Always verify that your baking powder is labeled gluten-free, as some brands use wheat starch as a filler.
My blondies came out greasy — what went wrong?
Two likely causes: the melted butter was too hot when added (it separates when mixed with cold eggs), or the ricotta wasn’t drained. Both introduce excess liquid that the almond flour can’t absorb fully. Always cool melted butter to room temperature before mixing, and always drain ricotta first.
Can I double the recipe for a larger pan?
Yes. Double all ingredients and bake in a 9×13 inch pan. Bake time will increase to approximately 30–35 minutes. Check at 30 minutes and add time in 3-minute increments.
Can I use coconut sugar instead of brown sugar?
Coconut sugar works as a 1:1 swap and gives a slightly more caramel-like, less sweet result. It also makes the bars slightly darker in color. The texture remains the same.
The pistachios sank to the bottom — how do I prevent this?
Toss the chopped pistachios in a teaspoon of almond flour before folding into the batter. This light coating helps them suspend in the thick batter rather than sink. Also, pressing reserved pistachios onto the surface before baking guarantees visible crunch on top regardless.
Can I make these without white chocolate chips?
Absolutely. The Almond Ricotta Blondie Squares with Pistachio Crunch are complete without them — the pistachio crunch carries the texture. White chocolate chips add sweetness and creaminess, but the bars are excellent either way. For a more complex dessert bar using a similar pistachio theme, the Pistachio Dream Cookie Bars are a natural next bookmark.
Conclusion
These Almond Ricotta Blondie Squares with Pistachio Crunch are a simple way to bring warmth and sweetness to your table, whether for a small family visit or a larger gathering. If you enjoy exploring blondie ideas and want a long-standing favorite as inspiration, see this take on blondies, infinitely adaptable – Smitten Kitchen for more thoughts on the basics and variations. Almond Ricotta Blondie Squares with Pistachio Crunch make a small, elegant offering that’s easy to love and even easier to share.
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Almond Ricotta Blondie Squares with Pistachio Crunch
- Total Time: 80 minutes
- Yield: 16 squares
- Diet: Gluten-Free
Description
Dense, fudgy bars packed with pistachio crunch and a moist interior, made with almond flour and ricotta for a gluten-free treat.
Ingredients
- 1 cup (100 g) finely ground blanched almond flour
- 1 cup (250 g) whole milk ricotta cheese, drained
- ½ cup (110 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- ½ cup (60 g) chopped raw or lightly toasted pistachios
- ½ cup (85 g) white chocolate chips (optional but recommended)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×9 inch pan with parchment paper.
- In a large bowl, whisk together the drained ricotta, melted butter, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
- Add the almond flour, baking powder, and salt directly to the bowl, and fold until combined with no streaks remaining.
- Fold in the chopped pistachios and white chocolate chips gently.
- Pour the batter into the prepared pan, spreading it evenly. Scatter reserved pistachios on top and lightly press them in.
- Bake for 25–30 minutes until golden and a toothpick comes out with a few moist crumbs. Let cool for at least 45 minutes before cutting into squares.
Notes
Always drain ricotta before using. Use blanched almond flour rather than almond meal for best results. Allow the bars to cool completely before cutting for a clean slice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American