Crafting the Ultimate Beverage

Cream the Butter and Sugar

Cream together the softened butter and sugar until light and fluffy.

Mix the Wet Ingredients

Add the ricotta cheese, egg, and extracts, and mix until smooth.

Combine with Dry Ingredients

Gradually mix in the flour, baking powder, and salt until combined.

Form and Bake the Cookies

Scoop tablespoon-sized dough portions, roll into balls, and bake until golden at the edges.

Glaze the Cookies

Whisk together the glaze and drizzle over the cooled cookies, then top with chopped pistachios.

Baking Tips

Make sure the custard is completely cool before filling the pastry horns.

If you don't have cream horn molds, you can use aluminum foil shaped into cones.

The custard can be made a day ahead and refrigerated.

Be sure to dust with powdered sugar just before serving to prevent it from absorbing into the pastry.

Soft Ricotta Pistachio Pillow Cookies

Name: Soft Ricotta Pistachio Pillow Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 cookies
Cuisine: Italian
Ingredients: For the Cookies:; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup ricotta cheese (whole milk); 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional); 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup finely chopped pistachios; For the Glaze:; 1 cup powdered sugar; 2 tablespoons milk or heavy cream; 1/2 teaspoon vanilla extract; 1/4 cup chopped pistachios, for topping

Delicate, nutty, and irresistible! These pillowy soft ricotta cookies are infused with rich pistachio flavor and topped with a light glaze for the perfect melt-in-your-mouth treat!

Prep Time

15 Minutes

Cook Time

15 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cookies:

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 cup ricotta cheese (whole milk)

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup finely chopped pistachios

For the Glaze:

1 cup powdered sugar

2 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract

1/4 cup chopped pistachios, for topping

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.

Add the ricotta cheese, egg, vanilla extract, and almond extract (if using), and mix until smooth and combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the finely chopped pistachios.

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

To make the glaze, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth.

Drizzle the glaze over the cooled cookies and top with chopped pistachios.

Soft Ricotta Pistachio Pillow Cookies

JUE

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Crafting the Ultimate Beverage

Soft Ricotta Pistachio Pillow Cookies

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