Why Make This Recipe
Pistachio Ricotta Cookies are a delightful treat that combines creamy ricotta with crunchy pistachios. They are soft, chewy, and have a unique flavor that is sure to impress your friends and family. These cookies are perfect for any occasion, whether it’s a gathering, a holiday celebration, or just a sweet snack at home. Plus, they are easy to make, making them a great choice for bakers of all skill levels.
How to Make Pistachio Ricotta Cookies
Ingredients
- 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
- Powdered sugar for dusting
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together the ricotta cheese, softened butter, granulated sugar, egg, vanilla extract, and almond extract until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Gently fold in the chopped pistachios.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Dust with powdered sugar before serving.
How to Serve Pistachio Ricotta Cookies
These cookies are best served fresh right out of the oven. You can enjoy them warm or at room temperature. They are perfect as a dessert after dinner or as a sweet snack with your afternoon tea or coffee. Feel free to add a dollop of whipped cream or a scoop of ice cream on the side for an extra treat!
How to Store Pistachio Ricotta Cookies
To keep your Pistachio Ricotta Cookies fresh, store them in an airtight container at room temperature. They should stay good for up to 3-5 days. If you want to keep them for a longer period, you can also freeze the cookies for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Pistachio Ricotta Cookies
- Make sure the butter is softened for easier mixing.
- Do not overmix the dough; this keeps the cookies soft.
- You can chop the pistachios coarsely or finely depending on your preference.
- Experiment by adding different flavors like lemon zest for a citrusy twist.
Variation
If you want a different texture or flavor, try adding chocolate chips or dried cranberries to the dough. You can also substitute almonds for pistachios for another nutty flavor.
FAQs
1. Can I use low-fat ricotta instead of regular?
Yes, you can use low-fat ricotta, but the cookies may be slightly less creamy.
2. How can I make these cookies gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour.
3. What should I do if the dough is too sticky?
If the dough feels too sticky, you can add a little more flour, a tablespoon at a time, until it’s manageable.
Pistachio Ricotta Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and chewy cookies made with ricotta and crunchy pistachios, perfect for any occasion.
Ingredients
- 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
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together the ricotta cheese, softened butter, granulated sugar, egg, vanilla extract, and almond extract until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Gently fold in the chopped pistachios.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Dust with powdered sugar before serving.
Notes
Store in an airtight container at room temperature for 3-5 days or freeze for up to three months. Avoid overmixing the dough for softer cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian