Ricotta Pistachio Cookies
The addition of ricotta cheese is what sets these cookies apart from typical recipes. It gives the cookies a soft and moist texture while keeping them light and fluffy. Chopped pistachios not only provide a nutty flavor but also add a satisfying crunch. Topped with a simple glaze and more pistachios, these cookies look as good as they taste. Plus, the ingredients are simple and easy to find, making this a go-to recipe for beginner and experienced bakers alike.
Italian desserts are known for their simplicity and rich flavors, and these Ricotta Pistachio Cookies are no exception. Ricotta, a staple in Italian cooking, adds creaminess and moisture to the dough. When combined with butter and sugar, it creates a silky-smooth base for the cookies. The almond and vanilla extract enhances the flavors, giving the cookies a subtle aromatic quality. Chopped pistachios bring a nutty richness and a vibrant green color, making these cookies as visually appealing as they are delicious.
The glaze is the finishing touch that takes these cookies to the next level. Made with powdered sugar and milk, it’s quick and easy to prepare. Dipping each cookie in the glaze and sprinkling pistachios on top adds both sweetness and texture. This step is optional but highly recommended if you want to elevate your cookies to bakery-level quality.
- 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