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Ricotta Pistachio Honey Bites

Ricotta pistachio honey bites are tender little rounds made with creamy ricotta dough and ground pistachios, then baked until lightly golden on the bottom. Finish with a generous honey drizzle and chopped pistachios for a sweet, nutty crunch over a pillowy center.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Dessert
Cuisine: Italian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Ricotta pistachio honey bites
  • 1 cup ricotta cheese
  • 0.25 cup unsalted butter, softened
  • 0.33 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 0.25 cup almond flour
  • 0.25 cup ground pistachios
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.33 cup honey, for drizzling
  • 0.25 cup chopped pistachios, for topping

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mix the wet ingredients
  1. Cream the butter and sugar together, then beat in the ricotta, egg, and vanilla extract.
Combine the dry ingredients
  1. In a separate bowl, whisk together the flour, almond flour, ground pistachios, baking powder, and salt.
Form the soft dough
  1. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
Shape the bites
  1. Roll tablespoon-sized portions of dough into balls and place on the prepared baking sheet, spacing them apart.
Bake
  1. Bake for 12-15 minutes until lightly golden on the bottom.
Finish with honey and pistachios
  1. Just before serving, arrange the bites on a platter and drizzle generously with honey, then top with chopped pistachios.

Notes

For the softest centers, don’t overmix after the dry ingredients go in—stir just until you have a soft dough. Store leftovers in an airtight container in the refrigerator for up to 3 days; warm briefly at 300°F if you want them to feel more tender again. Freezing is not recommended because the ricotta texture can change after thawing. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend in place of the all-purpose flour.