Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 cup
- Whole milk ricotta cheese: 1 cup
- Unsalted butter (softened): 1/2 cup
- Large egg: 1
- Baking powder: 2 teaspoons
- Almond extract: 1 teaspoon
- Finely chopped pistachios: 1/2 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour and baking powder; set aside.
- Step 2: In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, then mix in the ricotta cheese and almond extract until fully combined.
- Step 3: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Be careful not to overmix the dough.
- Step 4: Gently fold in the finely chopped pistachios using a rubber spatula. Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 5: Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. Transfer the cookies to a wire rack to cool completely before serving or glazing.
Notes
- Store cooled cookies in an airtight container at room temperature for up to four days, or freeze them for long-term enjoyment.
- For the best texture, ensure your whole milk ricotta is well-drained before mixing to prevent overly wet dough that spreads too much.
- If the cookies lose a bit of their softness after storage, warm them briefly in the microwave for 5 to 10 seconds to restore their wonderfully moist texture.
- Serve these delicate treats alongside a hot mug of strong espresso or drizzle them with a simple vanilla glaze once they are completely cool.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American