Ricotta Pistachio Cookies
Ricotta Pistachio Cookies are a delightful combination of creamy ricotta, nutty pistachios, and a hint of almond flavor. These soft and tender cookies are easy to make and perfect for any occasion.
Topped with a simple glaze and a sprinkle of pistachios, they offer a touch of elegance and a satisfying crunch.
Whether served with coffee, tea, or enjoyed as a standalone treat, these cookies are sure to impress!
Why You’ll Love This Recipe:
People will love this recipe because it combines the rich, creamy texture of ricotta cheese with the delightful crunch of pistachios, creating a perfect balance of flavors and textures.
The almond extract adds a warm, aromatic note that enhances the overall taste, while the simple glaze and additional pistachios on top give the cookies an elegant finish.
They’re soft, flavorful, and easy to make, making them an irresistible treat for any occasion, whether you’re enjoying them with a warm beverage or as a special dessert.
Key Ingredients:
Ricotta cheese: Adds a creamy, rich texture to the cookies and helps keep them soft and moist.
Pistachios: Chopped for a crunchy texture and nutty flavor that complements the richness of the ricotta.
Butter: Provides a smooth, rich base for the dough, enhancing the cookies’ tenderness.
Almond extract: Adds a warm, aromatic flavor that pairs beautifully with the ricotta and pistachios.
Flour: Forms the base of the dough, giving the cookies structure.
Egg: Helps bind the ingredients together and gives the cookies a soft, chewy texture.
Powdered sugar and milk: Used for the sweet glaze that adds a glossy finish to the cookies.
Ricotta Pistachio Cookies
Ingredients
1 cup whole ricotta cheese
1/4 cup granulated sugar
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 large egg
1/4 teaspoon salt
1/2 cup chopped pistachios
Glaze
1 1/2 cups powdered sugar
A few tablespoons of milk
Additional pistachios for garnish
Instructions
Combine Wet Ingredients: In a bowl, cream together the butter, ricotta, and sugar until smooth. Beat in the egg and almond extract until fully incorporated.
Add Dry Ingredients: Gradually mix the flour, baking powder, and salt into the wet mixture, stirring until a dough forms. Gently fold in the chopped pistachios.
Shape and Bake: Scoop tablespoon-sized portions of dough and arrange them on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for about 13 minutes, or until the cookies are set and lightly golden around the edges.
Cool and Glaze: Let the cookies cool completely. Prepare the glaze by mixing the powdered sugar with milk until smooth. Dip the tops of the cookies into the glaze and sprinkle with extra pistachios for crunch.
Serve: Allow the glaze to set before serving. These cookies are perfect for sharing or enjoying with your favorite hot drink!
Tip: Store in an airtight container to keep the cookies fresh for several days.
Notes:
Ricotta Texture: Make sure to use whole ricotta cheese for the best texture. If your ricotta is too wet, drain it slightly before using to prevent the dough from becoming too loose.
Pistachio Substitutes: If pistachios aren’t your favorite or are unavailable, you can substitute them with other nuts like almonds, walnuts, or even hazelnuts for a similar crunch and flavor.
Dough Consistency: The dough may be a little sticky due to the ricotta. If it’s too sticky to handle, chill it in the fridge for about 30 minutes before shaping into cookies.
Baking Time: Keep an eye on the cookies as they bake. The baking time may vary slightly depending on your oven, so check around the 12-minute mark to avoid overbaking.
Storage: These cookies store well in an airtight container at room temperature for up to 3 days. If you want to keep them fresher longer, refrigerate them or freeze them for later enjoyment.
Optional Glaze: If you prefer a lighter version, you can skip the glaze or opt for a drizzle of honey instead for a subtle sweetness.
Serving Tip: These cookies are perfect for gifting or serving at special occasions, offering a unique twist on traditional cookies with the addition of ricotta and pistachios.
Nutrition Information:
YIELDS: 18 cookies | SERVING SIZE: 1 cookie
Calories: 170 kcal | Protein: 3 g | Carbohydrates: 22 g | Fiber: 1 g | Sugars: 10 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 25 mg | Sodium: 40 mg | Potassium: 60 mg | Calcium: 30 mg
Frequently Asked Questions:
Can I use a different nut instead of pistachios?
Yes! If you don’t have pistachios or prefer a different nut, you can substitute them with chopped almonds, walnuts, or even hazelnuts.
Each will add a unique flavor and texture to the cookies.
How can I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days.
If you’d like to keep them fresh for longer, you can refrigerate them or freeze them for up to 3 months.
Can I make the dough ahead of time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 2 days.
Just be sure to let it sit at room temperature for a few minutes before scooping and baking.
My dough is too sticky; what should I do?
If your dough is too sticky, you can chill it in the fridge for about 30 minutes to make it easier to handle.
If needed, you can also lightly flour your hands when shaping the cookies.
Can I skip the glaze?
Absolutely! If you prefer a lighter cookie, you can skip the glaze or opt for a simple dusting of powdered sugar instead.
The cookies will still be delicious without the extra sweetness from the glaze.
Can I use part-skim ricotta instead of whole ricotta?
While whole ricotta is recommended for the best texture and richness, part-skim ricotta can be used as a substitute.
However, the cookies may be slightly less creamy and soft.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges.
You can also gently press on one cookie—if it bounces back slightly, it’s ready.
What should I do if I don’t have almond extract?
If you don’t have almond extract, you can substitute it with vanilla extract or another flavoring you prefer, such as orange or lemon zest, for a unique twist.
Can I make the dough ahead of time and freeze it?
Yes! You can freeze the dough for up to 2 months.
Just scoop the dough into cookie portions, place them on a baking sheet, and freeze until firm.
Then transfer them to a freezer-safe bag or container.
When ready to bake, just place the frozen dough on a baking sheet and bake as usual, adding an extra minute or two to the baking time.
Do I have to glaze the cookies?
No, the glaze is optional. The cookies are delicious on their own, and if you prefer a lighter treat, you can skip the glaze or opt for a dusting of powdered sugar for a more subtle sweetness.