Soft Ricotta Pistachio Cookies Recipe – Italian-Inspired Delight
Soft and flavorful Ricotta Pistachio Cookies, topped with a sweet glaze and crunchy pistachios.
Equipment
- Mixing Bowl
- Oven
- Electric Mixer
Ingredients
- 1 cup Ricotta Cheese whole
- 1/4 cup Sugar
- 1 stick Butter room temperature
- 2 tsp Vanilla Extract
- 1 tsp Almond Extract
- 1 3/4 cup Flour
- 1/2 tsp Baking Powder
- 1 Egg
- 1/4 tsp Salt
- 1/2 cup Pistachios chopped
- 1 1/2 cup Powdered Sugar for glaze
- 1/2 cup Milk for glaze
- to taste Pistachios for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter, ricotta, and sugar together until creamy.
- Add the egg and almond extract, mixing until well combined.
- In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Fold in the chopped pistachios.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them evenly.
- Bake for 13 minutes or until the edges are lightly golden. Let the cookies cool completely.
- For the glaze, whisk together powdered sugar and milk until smooth. Dip the cooled cookies into the glaze and sprinkle with chopped pistachios.
Video
Notes
These Ricotta Pistachio Cookies are perfect for any occasion. Use fresh ricotta for the best results and experiment with the glaze for added flavor!
Tried this recipe?Let us know how it was!