why make this recipe
Pistachio Ricotta Cookies are a delightful treat that combines the rich taste of ricotta cheese with the nutty goodness of pistachios. They are soft, fluffy, and full of flavor, making them perfect for any occasion. Whether you’re hosting a gathering, celebrating a special event, or just craving something sweet, these cookies will surely impress your family and friends. Plus, they are easy to make and a fun way to introduce unique flavors into your baking.
how to make Pistachio Ricotta Cookies
Ingredients
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup finely chopped pistachios
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/4 cup chopped pistachios, for garnish
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the ricotta cheese, granulated sugar, and softened butter until smooth and creamy.
- Add the egg, vanilla extract, and almond extract, and beat until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the finely chopped pistachios.
- Scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until set and lightly golden around the edges. Cool completely on the baking sheet.
- In a medium bowl, whisk together the powdered sugar and milk until smooth. Adjust the consistency by adding more milk if necessary.
- Once the cookies are cool, drizzle the glaze over the tops and sprinkle with additional chopped pistachios.
- Allow the glaze to set before serving.
how to serve Pistachio Ricotta Cookies
Serve these cookies as a delightful treat anytime. They pair wonderfully with tea or coffee, making them a perfect afternoon snack. You can also present them on a festive platter during parties or family gatherings. They look beautiful with their glaze and pistachio garnish.
how to store Pistachio Ricotta Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe bag or container, and they will last for up to three months. When you’re ready to enjoy them, just let them thaw at room temperature.
tips to make Pistachio Ricotta Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Use fresh ricotta cheese for the best flavor and texture.
- If you prefer more pistachio flavor, add more chopped pistachios into the dough.
- Be careful not to overmix the dough; mix until just combined for soft cookies.
- For a beautiful finish, wait until the glaze sets before serving.
variation
You can try these cookies with other nuts, like almonds or walnuts, for a different taste. Additionally, adding a bit of lemon zest to the dough can give a refreshing twist.
FAQs
1. Can I use store-bought ricotta cheese?
Yes, store-bought ricotta cheese works perfectly! Just make sure it is fresh.
2. What can I substitute for almond extract?
If you’re not a fan of almond extract, you can leave it out or substitute it with an extra splash of vanilla extract.
3. Why are my cookies flat?
If your cookies spread too much, it could be due to using melted butter or not enough flour. Make sure to measure accurately and use softened, not melted butter.
Pistachio Ricotta Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful cookies combining ricotta cheese and pistachios, soft and fluffy, perfect for any occasion.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup finely chopped pistachios
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/4 cup chopped pistachios, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the ricotta cheese, granulated sugar, and softened butter until smooth and creamy.
- Add the egg, vanilla extract, and almond extract, and beat until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the finely chopped pistachios.
- Scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until set and lightly golden around the edges. Cool completely on the baking sheet.
- In a medium bowl, whisk together the powdered sugar and milk until smooth. Adjust the consistency by adding more milk if necessary.
- Once the cookies are cool, drizzle the glaze over the tops and sprinkle with additional chopped pistachios.
- Allow the glaze to set before serving.
Notes
For best results, use fresh ricotta cheese and ensure butter is at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian