Ricotta Pistachio Honey Bites Recipe

Introduction

These Ricotta Pistachio Honey Bites are delicate, moist, and nutty treats perfect for any time of day. Combining creamy ricotta with crunchy pistachios and a touch of honey creates a delightful balance of flavors and textures.

Ingredients

• 1 ½ cups (190g) all-purpose flour
• ½ cup (60g) almond flour
• ½ cup (60g) shelled pistachios, finely ground
• ½ cup (120g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ½ cup (120g) ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)
• ½ tsp baking powder
• ¼ tsp salt
• ¼ cup (60ml) honey (for drizzling)
• Additional chopped pistachios (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Step 3: Add the ricotta cheese, egg, vanilla extract, and almond extract (if using). Mix until smooth and well combined.
4. Step 4: Gradually add the all-purpose flour, almond flour, ground pistachios, baking powder, and salt. Stir until a soft dough forms.
5. Step 5: Roll tablespoons of dough into small balls and place them on the prepared baking sheet, spacing them apart.
6. Step 6: Bake for 12-15 minutes, or until the edges turn lightly golden. Let the bites cool on the baking sheet for 5 minutes.
7. Step 7: While still warm, drizzle honey over each bite and sprinkle with additional chopped pistachios if desired.
8. Step 8: Transfer to a cooling rack and allow to cool completely before serving. Enjoy at room temperature.

Tips & Variations

• For extra crunch, toast the pistachios lightly before grinding.
• Substitute honey drizzle with maple syrup for a different sweet note.
• Use full-fat ricotta for the creamiest texture.
• Add a pinch of cinnamon or cardamom for a warm spice twist.

Storage

Store these bites in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To enjoy, let frozen bites thaw at room temperature and drizzle with a little fresh honey if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of full-fat?

Yes, part-skim ricotta will work, though the bites may be slightly less creamy and moist.

Are these bites gluten-free?

Not as written. To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend of equal measure.

Ricotta Pistachio Honey Bites Recipe

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★★★★★

4.8 from 120 reviews

• Author: Simon
• Total Time: 30 minutes
• Yield: Approximately 20 bites 1x
• Diet: Vegetarian

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Description

These Ricotta Pistachio Honey Bites are delicate, soft cookies bursting with nutty flavor from ground pistachios and almond flour, enriched with creamy ricotta cheese and sweetened with honey. Perfect as a light dessert or elegant snack, they feature a tender crumb with a subtle almond aroma and a sticky honey drizzle for an irresistible finish.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 ½ cups (190g) all-purpose flour
• ½ cup (60g) almond flour
• ½ cup (60g) shelled pistachios, finely ground
• ½ cup (120g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ½ cup (120g) ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)
• ½ tsp baking powder
• ¼ tsp salt

Topping

• ¼ cup (60ml) honey (for drizzling)
• Additional chopped pistachios (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper to prevent sticking.
2. Make Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Add the ricotta cheese, egg, vanilla extract, and almond extract (if using). Mix thoroughly until the mixture is smooth. Gradually incorporate the all-purpose flour, almond flour, finely ground pistachios, baking powder, and salt until a soft dough forms.
3. Shape Cookies: Take 1 tablespoon-sized portions of the dough and roll them into balls. Place these balls on the prepared baking sheet, ensuring they are spaced apart to allow for spreading during baking.
4. Bake: Bake the dough balls in the preheated oven for 12-15 minutes, or until the edges just begin to turn a light golden color. Once baked, allow the cookies to cool on the baking sheet for 5 minutes.
5. Honey Drizzle and Garnish: While the cookies are still warm, drizzle honey generously over each bite. Optionally, sprinkle additional chopped pistachios on top for extra texture and flavor.
6. Cool and Serve: Transfer the cookies to a cooling rack and let them cool completely to set. Enjoy these at room temperature for the best taste and texture.

Notes

• Using room temperature butter and ricotta cheese helps in achieving a smooth dough.
• Make sure to finely grind pistachios and almond flour to maintain a tender texture.
• The almond extract is optional but adds a delightful complementary flavor to the pistachios.
• Do not overbake; cookies should be lightly golden around the edges to remain soft inside.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• For a sweeter touch, warm the honey slightly before drizzling.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-inspired

Keywords: Ricotta cookies, pistachio bites, honey cookies, almond flour cookies, soft cookies, easy dessert, nutty cookies