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Italian Ricotta Cookies with Pistachios

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Soft and tender ricotta cookies that are sweet, lightly floral, and topped with chopped pistachios for a delightful crunch.

Ingredients

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  • 1 cup ricotta cheese (whole milk recommended)
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • Zest of 1 lemon
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup shelled pistachios, chopped (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. Cream the softened butter and sugar together until light, then beat in the egg, ricotta, lemon zest, and vanilla until smooth.
  3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mix to the wet mix until just combined; the dough should be soft but scoopable.
  4. Use a tablespoon or small cookie scoop to drop the dough onto the sheet, spacing them about 2 inches apart. Flatten each slightly with your fingers.
  5. Sprinkle chopped pistachios on top of each cookie, pressing lightly to make them stick.
  6. Bake for 12–15 minutes, until the edges are set but the centers stay soft. Do not overbake.
  7. Let cool for 5 minutes on the sheet before transferring to a rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage. For reheating, warm in the oven to maintain texture.

Nutrition

Find it online: https://diyprzepisy.com/italian-ricotta-cookies-with-pistachios/

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