Instructions:

1. Prepare the Dough:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the vanilla extract and mix well.
Gradually mix in the all-purpose flour, almond flour, ground pistachios, and salt. Stir until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill.
2. Prepare the Ricotta Filling:
In a small bowl, mix the ricotta cheese, honey, and lemon zest until smooth. Set aside.
3. Shape the Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the chilled dough into small balls (about 1-inch in diameter) and place them on the prepared baking sheet.
Use your thumb or the back of a teaspoon to create an indentation in the center of each ball for the filling.
4. Bake:
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let them cool completely on the baking sheet.
5. Fill and Top:
Once the cookies are cool, spoon a small amount of the ricotta mixture into the center of each cookie.
Sprinkle the tops with chopped pistachios and drizzle with honey for a finishing touch.
Tips:
Make Ahead: Prepare the dough and ricotta filling ahead of time and assemble just before serving.
Storage: Store leftover cookies in an airtight container in the refrigerator for up to 3 days.
Optional Flavor Boost: Add a pinch of cinnamon or cardamom to the ricotta filling for a warm spice twist.
Enjoy your Ricotta Pistachio Honey Bites—elegant, flavorful, and perfect for any special gathering or as a treat with your tea or coffee! 🥮