Sort ingredients
marlee.mm
QR Code
Listen
Pdf
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, beat the butter, ricotta, and sugar together until creamy.
Add the egg and almond extract, mixing until well combined.
In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
Fold in the chopped pistachios.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them evenly.
Bake for 13 minutes or until the edges are lightly golden. Let the cookies cool completely.
For the glaze, whisk together powdered sugar and milk until smooth. Dip the cooled cookies into the glaze and sprinkle with chopped pistachios.