Prep
10m
Cook
15m
Makes
24 cookies
Experience the nutty delight of Ricotta and Pistachio Cookies, a perfect blend of creamy ricotta and crunchy pistachios. This easy ricotta dessert recipe is ideal for those who love a unique and flavorful treat.
Ingredients (8)
1 cup ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1 cup finely chopped pistachios
Steps (5)
Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, beat the ricotta cheese, sugar, and softened butter until light and fluffy. Add the eggs and vanilla extract, and mix until well combined.
Combine dry ingredients: In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped pistachios.
Form cookies: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for about 15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Additional tips
- Pistachio Preparation: For an extra burst of flavor, lightly toast the pistachios before chopping them. This enhances their natural nuttiness.
- Texture Variation: If you prefer a bit of crunch, you can add some whole pistachios to the dough along with the chopped ones.
- Flavor Boost: Add a teaspoon of lemon zest to the dough for a refreshing citrus note that complements the ricotta and pistachios beautifully.
- Storage: Store the cookies in an airtight container at room temperature for up to a week. They also freeze well if you want to keep them longer.
- To make more: Simply double each ingredient