Ingredients
Scale
- 15 ounces (about 425g) whole milk ricotta cheese, drained
- 1 large egg
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
- 1 cup shelled pistachios, finely chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 cup honey
- 1 tablespoon water
- Extra chopped pistachios
- Edible flowers
- A sprinkle of sea salt
Instructions
- Drain the ricotta in a sieve lined with cheesecloth or paper towel for 30–60 minutes.
- Combine ricotta, egg, sugar, vanilla, almond extract (if using), and salt. Whisk until smooth.
- Chill mixture for at least 30 minutes.
- Chop pistachios finely.
- Mix pistachios, flour, and sugar in a shallow dish for coating.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop ricotta mixture into 1-inch balls, roll in coating, and arrange on baking sheet.
- Bake 12–15 minutes until lightly golden.
- Combine honey and water in a small saucepan, heat gently, stir to combine.
- Cool slightly, then drizzle over cooled ricotta bites.
- Garnish with extra pistachios, edible flowers, or sea salt. Serve immediately or refrigerate up to 3 days.
Notes
- Use high-quality, whole milk ricotta cheese.
- Adjust salt if using salted pistachios.
- Experiment with flavor variations: lemon zest, different nuts, cinnamon, or nutmeg.
- Substitute sugar with honey or maple syrup.
- Use gluten-free flour for a gluten-free version.
- Vegan option: use vegan ricotta alternative.
- Make ahead: prepare ricotta mixture and coating separately and store chilled.
- Store leftover bites in airtight container in refrigerator up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American