why make this recipe
Nutty Pistachio Ricotta Pillows are a delightful treat perfect for any occasion. These soft, buttery cookies come with a creamy ricotta filling and a sprinkle of crunchy pistachios. They not only taste amazing but also look beautiful, making them perfect for sharing with friends and family. Plus, they’re easy to make and are sure to impress with their unique flavor combination.
how to make Nutty Pistachio Ricotta Pillows
Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup ricotta cheese
- 1/2 cup crushed pistachios (plus extra for garnish)
- 1/2 tsp almond extract
- Optional: Powdered sugar for dusting
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the vanilla extract and almond extract until well combined.
- Gently fold in the ricotta cheese and crushed pistachios until evenly incorporated.
- Gradually mix in the dry ingredients until a soft dough forms.
- Take a small piece of dough (about 1 tablespoon) and flatten it in your palm. Place a small teaspoon of the ricotta-pistachio filling in the center, then fold the edges over to enclose the filling and shape it into a pillow.
- Place the filled pillows on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes.
- Carefully transfer the cookies to a wire rack to cool completely. If desired, dust with powdered sugar and sprinkle with extra crushed pistachios before serving.
how to serve Nutty Pistachio Ricotta Pillows
These cookies are perfect as a snack or dessert. Serve them warm or at room temperature alongside a cup of tea or coffee. They also make a lovely addition to dessert trays for celebrations and gatherings. Dusting them with powdered sugar right before serving gives a nice touch and enhances their sweetness.
how to store Nutty Pistachio Ricotta Pillows
Keep your Nutty Pistachio Ricotta Pillows in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just make sure to layer them between parchment paper and seal them tightly in a freezer-safe bag. They will stay fresh for up to three months in the freezer.
tips to make Nutty Pistachio Ricotta Pillows
- Make sure your butter is at room temperature for easier mixing.
- For a stronger pistachio flavor, chop some whole pistachios instead of using crushed ones.
- You can experiment with different extracts like orange or lemon for a unique twist on flavor.
- If your dough feels too sticky, add a little extra flour until it is manageable.
variation
You can modify this recipe by adding chocolate chips for an extra touch of sweetness or swapping the pistachios for walnuts or almonds if you prefer a different nut flavor.
FAQs
1. Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese, but it may change the texture slightly, making them a bit less creamy.
2. How can I tell when the cookies are done?
Look for light golden edges and a firm texture. They should not be doughy in the center.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before shaping.
Nutty Pistachio Ricotta Pillows
- Total Time: 48 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Delightful soft cookies filled with creamy ricotta and crunchy pistachios, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup ricotta cheese
- 1/2 cup crushed pistachios (plus extra for garnish)
- 1/2 tsp almond extract
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the vanilla extract and almond extract until well combined.
- Gently fold in the ricotta cheese and crushed pistachios until evenly incorporated.
- Gradually mix in the dry ingredients until a soft dough forms.
- Take a small piece of dough (about 1 tablespoon) and flatten it in your palm. Place a small teaspoon of the ricotta-pistachio filling in the center, then fold the edges over to enclose the filling and shape it into a pillow.
- Place the filled pillows on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes.
- Carefully transfer the cookies to a wire rack to cool completely. If desired, dust with powdered sugar and sprinkle with extra crushed pistachios before serving.
Notes
These cookies are perfect as a snack or dessert. Serve them warm or at room temperature alongside a cup of tea or coffee.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian