Pistachio Ricotta Cookies

Italian Pistachio Ricotta Cookies are a soft and fluffy cookie made with ground pistachios and a simple glaze. These cookies will need to chill for about an hour to avoid the spreading.

Course Dessert

Cuisine Italian

Keyword pistachio ricotta cookies

Prep Time 10

Cook Time 12

Chill Time 1

Total Time 1 22

Servings cookies

Calories 113kcal

Author Angela Allison

Ingredients

1 cup pistachios, shelled (roasted and salted)
1 ¾ cups all purpose flour (235 grams)
2 teaspoons baking powder
1 cup granulated sugar
½ cup unsalted butter, softened (one stick)
1 cup ricotta cheese (drained)
1 large egg
1 teaspoon vanilla extract

Pistachio Glaze

1 cup powdered sugar
2 tablespoons milk
chopped pistachios for topping

Instructions

In food processor fitted with blade attachment, pulse the pistachios until they are finely ground. Pour the pistachios into a bowl and stir in the flour and baking powder until well combined; set aside.
In a large bowl, use a handheld mixer on medium-high speed to beat together the sugar and butter until light and fluffy; about 2 minutes. Then, add in the ricotta, egg, and vanilla extract, and mix until well combined. Add in the pistachio flour mixture and mix on low speed until just combined.
Cover the dough batter with plastic wrap or a lid and chill in the refrigerator for at least an hour.
When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper. Use a cookie scoop to measure out about a tablespoon and a half of batter and roll into a ball. Place on prepared baking sheet leaving about two inches between cookies.
Bake on center rack in oven for 12-14 minutes or until the bottom of the cookie starts to brown slightly. (Note that the color of the cookies will not change much.) Let sit on baking sheet for five minutes then move to wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and milk. Hold the cooled cookie upside down to dip the top of the cookie in the glaze, letting the excess glaze drip off. Return to wire rack and and sprinkle with chopped pistachios.

Notes

These Pistachio Ricotta Cookies can be made ahead and stored in an airtight container in the refrigerator for a week, or in the freezer for up to a month.

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