Description
These honey pistachio ricotta thumbprint cookies are a delightful treat. They combine the creaminess of ricotta with the crunch of pistachios and a touch of honey.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup honey for filling
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix ricotta cheese and softened butter until smooth.
- Add honey and vanilla extract to the mixture and stir well.
- In another bowl, combine flour, ground pistachios, and salt.
- Gradually add the dry ingredients to the wet mixture until combined.
- Roll dough into small balls and place them on a baking sheet.
- Make an indentation in the center of each ball with your thumb.
- Fill each indentation with honey.
- Bake for 15-18 minutes or until lightly golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- These cookies can be made a day in advance.
- For a nut-free version, omit pistachios.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: honey pistachio ricotta thumbprint cookies