Pistachio Ricotta Cookies Recipes

PISTACHIO-RICOTTA CHEESECAKE

Pistachio-Ricotta Cheesecake image

Provided by Food Network Kitchen

Categories dessert

Time 4h45m

Yield 10 to 12 slices of cheesecake

Number Of Ingredients 14

Ingredients

1/3 cup roasted unsalted pistachios, plus 2 tablespoons chopped for topping
5 ounces shortbread cookies (about 16 cookies), such as Lorna Doone
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
3 large eggs
3/4 cup granulated sugar
1 pound fresh ricotta cheese (about 2 packed cups)
1/2 cup unsweetened pistachio paste, stirred if separated
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/4 teaspoon salt
4 drops green gel food coloring
Confectioners' sugar, for dusting

Steps:

Make the crust: Position a rack in the lower third of the oven; preheat to 325˚. Spread the whole and chopped pistachios on a rimmed baking sheet (keep them separate) and bake until toasted, about 10 minutes. Let cool.
Set aside the chopped pistachios in a small bowl. Pulse the toasted whole pistachios in a food processor along with the shortbread cookies and granulated sugar until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture into the bottom of an 8-inch round springform pan. Bake until set around the edges and no longer puffed, about 20 minutes. Transfer to a rack; let cool 10 minutes.
Meanwhile, make the filling: Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and thickened, about 5 minutes. Add the ricotta, pistachio paste, lemon zest, vanilla and almond extracts and salt and continue beating until smooth, about 2 minutes. Add the green food coloring and beat until combined.
Pour the filling over the crust. Bake until the cheesecake is puffed and the edges are set but the center still jiggles slightly, about 1 1/2 hours.
Transfer the cheesecake to a rack and let cool to room temperature, 2 to 3 hours. Run a thin knife around the edge of the cheesecake to loosen, then remove the springform ring. Serve at room temperature or cover and refrigerate until chilled, at least 2 hours or overnight. Dust with confectioners' sugar and sprinkle with the toasted chopped pistachios before serving.

RICOTTA COOKIES II

Ricotta Cookies II image

Delicate Italian ricotta cookies with an almond flavored glaze. Very good!

Provided by Sandy

Categories World Cuisine Recipes European Italian

Time 1h50m

Yield 96

Number Of Ingredients 12

Ingredients

½ pound butter
1 ¾ cups white sugar
2 eggs
15 ounces ricotta cheese
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
5 tablespoons milk
1 ½ cups confectioners' sugar
1 teaspoon almond extract
¼ cup colored candy sprinkles

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
Bake 8 to 10 minutes in the preheated oven, until lightly browned.
In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

Nutrition Facts : Calories 68.7 calories, Carbohydrate 10.2 g, Cholesterol 10.4 mg, Fat 2.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 39.3 mg, Sugar 5.6 g

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