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Pistachio Ricotta Cookies

Soft, chewy, and nutty, these Pistachio Ricotta Cookies are a delicious Italian-inspired treat. With ricotta for tenderness and pistachios for flavor, they’re perfect for gifting or enjoying with tea or coffee.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Cookie, Dessert, Snack
Cuisine: Homemade, Italian
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup ricotta cheese
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 egg large
  • 1 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup shelled pistachios finely chopped
  • Additional chopped pistachios for rolling
  • Powdered sugar optional, for dusting

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together butter, ricotta, and sugar until smooth.
  3. Beat in the egg and almond extract until well combined.
  4. Whisk flour, baking powder, baking soda, and salt in a separate bowl.
  5. Fold dry ingredients into wet mixture until dough forms.
  6. Stir in finely chopped pistachios.
  7. Roll dough into 1-inch balls and press into additional chopped pistachios.
  8. Place 2 inches apart on baking sheet and bake 12–14 minutes until edges lightly golden.
  9. Cool 5 minutes on baking sheet, then transfer to wire rack. Dust with powdered sugar if desired.

Notes

Cookies remain soft for days in an airtight container. Add a drizzle of chocolate for an elegant presentation.